Chettinad vegetables

Ingredients :

Carrot/Potato/Beans :1cup (Cubed & boiled)...can also add cauliflower
Fennel Seeds :1/2tsp
Cinnamon Stick :1" piece
Curry leaves :1sprig
Shallots :1/2cup (sliced)
Tomato :1nos (chopped)
Turmeric powder :1/2tsp
Coriander powder :1/2tsp
Red chilli powder :1tsp
Grated Coconut :3tbsp
Oil :2tbsp
Salt to taste

Method of Preparation :

1.Boil the veggies with salt and drain the excess water and keep it aside.
2.Grind the grated coconut to coarse paste and set it aside.
3.Heat oil in the pan on medium heat,add fennel seeds, cinnamon sticks, curry leaves and fry for a couple of minutes, now add sliced shallots; saute till it turns to translucent.
4.Add chopped tomatoes and cook till the tomatoes turns to soft and mushy.



5.Add turmeric,coriander,redchilli powders and saute till the raw smell goes. 
6.Add the coconut paste and 1/4 cup of water; saute well untill the oil separates from the sides.
7.Add boiled veggies and mix everything together well.
8.Serve hot with any Indian Bread or with rice.