VEGETABLE PYAZ MASALA / KAIKARI VENGAAYA MASALA

I tried this from Mallika badrinath’s cookbook.We had with chapathi / Roti. It was very nice. It got a similar taste of mixed vegetable masala in restaurants. Try this for ur guests.. I am sure they’ll enjoy it.

INGREDIENTS
1 cup - 250ml

• Potato – 3 nos (medium sized)
• Carrot – 2 nos
• Peas – 1/2 cup
• Big onion – 2  nos (slice cut)
• Salt  & oil – As needed.

To grind

• Tomato – 2 nos
• Big onion – 2 nos
• Grated coconut – 1/4 cup
• Green chilly – 3 nos ( Saute in little oil ..Please increase the number of green chilly if u want spicy gravy. The original recipe calls for 5nos )
• Coriander seeds – 1/2 tbsp
• Jeera / cumin seeds – 1 tsp
• Pepper – 5  nos ( dry roast in a kadai separately)
• Cinnamon – 1 inch piece
• Cardamom – 1 no
• Cloves – 2 nos
• Ginger – A small piece.
• Khus khus – 1/2 tbsp

To garnish

• Chopped Curry & coriander leaves – Few

METHOD

• Chop all the vegetables and pressure cook for 1 whistle. ( vegetables should not be mushy )
• Slice cut onions and keep aside.
• Now grind all the items given under “to grind” to a smooth paste adding required water.
• In a kadai , add  1tbsp of oil and saute the sliced onions.
• Add the ground masala & cooked vegetables.
• Add the required water , salt and simmer the flame.
• Let the gravy boils for 10- 15 mins to ooze out the raw smell of the ground masala.
• Add water if necessary & stir in between. After sometime u get a nice smell and the gravy gets thickened.
• Remove and serve hot garnished with curry leaves & coriander leaves.

We relished with chapathi ..