Green Vegetable Kurma.

Ingredients:
2 cups sliced mixed vegtables (carrot, fresh peas, potato, beans).
2 tsp of chopped coriander.
1 chopped onion.
1 chopped tomato.
¼ tsp of turmeric.
1 twig of curry leaves.
Quarter of a coconut.
2 cashews.
½ green chilli.
Oil for cooking.
¼ tsp of mustard seeds and urad dal.
Salt for taste.

Preparation:
1. Make a nice paste with the coconut, cashews and green chilli.
2. Heat 2 tsps of oil in a pan, add the mustard and urad dal, when mustard sputters add onions and fry till translucent.
3. Add the curry leaves, turmeric powder, tomato and fry till tomato becomes soft, then add the vegetables and fry for a minute, then add some salt and water and let the vegetables cook.
4. After the vegetables are halfway done, add the coconut paste and stir, add some more water to make a korma consistency and let it cook for 5 minutes.
5. When vegetables are done and the korma comes to a boil, add the chopped coriander and remove from fire.
6. Serve hot with Chapathi, Idli or Dosai.

You can also add pudina and spices while making the coconut mixture if you like.