For grinding
Cocunut-2 tablespoons
Pottukadalai-1 to 2 tablespoons or (cashews-5)
Redchilli-6
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Procedure
Cut the vegetables into small pieces. Pressure cook the vegetables in high flame adding a cup of water and little salt for 1 whistle (5 minutes).For grinding, first dry grind the chilies, pottukadalai, fennel seeds and cumin seeds, then add the coconut with little water and grind to a smooth paste. Keep the kadai in the stove. In one to two tablespoons of oil season the curry with a small piece of cinnamon, 2 cloves, 2 cardamoms and a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomatoes and sauté with a pinch of salt. Now add the grinded masal and sauté that also nicely till oil separates. Now add ¼ cup of drained water from the vegetables cooked. Mix well and add the drained vegetables. Now check for the salt and hot taste. If anything is less add now. If it is less hot, add little chili powder or sambar powder and go on stirring till there is no water content and the curry gets the glow of the oil. Add a handful of nicely minced coriander leaves if you have stock. Mix well and switch off the stove.