Chettinad Vegetable Curry

Ingredients

• • Green brinjal - 200 grams
• • Potato - 200 grams
• • Onions - 2
• • Bean - 100 grams
• • Cabbage - 150 grams
• • Pea - 150 grams
• • Oil (for frying) - as required
• • Salt - as required
• • Mustard seeds - ¼ teaspoon
• • Curry leaves - 1 sprig

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Ingredients For Grinding To A Paste

• • Poppy seeds (soaked in hot water) - 1 ½ tablespoons
• • Green chillies - 8
• • Pepper - ¼ teaspoon
• • Ginger - ½ piece
• • Garlic - 8 flakes
• • Onions (small, peeled) - 1 cup
• • Aniseeds - ¼ teaspoon
• • Cumin seeds - 1 teaspoon

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Method

• 1. Slice onions, potatoes, beans, brinjals and cabbage lengthwise.
• 2. Cook peas, beans and potatoes till just soft.
• 3. Heat oil in a frying pan, add mustard seeds, curry leaves and then onion, brinjals.
• 4. Fry till golden and add ground paste with salt.
• 5. Fry for few minutes till good smell comes.
• 6. Add boiled vegetables and cook in medium flame till gravy becomes thick.
• 7. Serve hot with dosa, Idli or chapatis.