Chettinad Vegetable Curry

Ingredients

Oil

2 tablespoons

Fennel seeds

1 teaspoon

Cinnamon stick

1 piece

Cloves

4

Cardamom pods

4

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Ginger

1-inch piece, grated

Green chilies

2, slit lengthwise

Curry leaves

10-12 leaves

Tomato

1 large, chopped

Mixed vegetables

3 cups (carrots, beans, peas, and potatoes, chopped)

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Cumin powder

1 teaspoon

Salt

to taste

Coconut milk

1 cup

Fresh coriander leaves

for garnishing

Instructions

1. In a large pan, heat the oil over medium heat. Add the fennel seeds, cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until fragrant.
2. Add the chopped onions to the pan and sauté until they turn golden brown, which should take about 5-7 minutes.
3. Stir in the minced garlic, grated ginger, slit green chilies, and curry leaves. Cook for another minute until the raw aroma dissipates.
4. Add the chopped tomatoes and cook until they break down and become mushy, about 5 minutes.
5. Sprinkle in the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and let it cook for an additional minute to toast the spices.
6. Add the mixed vegetables and salt. Stir well to ensure the vegetables are coated with the spice mixture.
7. Cover the pan and reduce the heat to low, cooking for about 10 minutes, or until the vegetables are tender.
8. Pour in the coconut milk and gently stir to combine. Let it simmer for another 5 minutes to meld the flavors.
9. Garnish with fresh coriander leaves before serving.
10. Serve hot with steamed rice or soft roti for a complete meal.