By Shreya Sarpal
January 11, 2026
A comforting South Indian classic where colourful vegetables simmer in a fragrant coconut-cashew gravy, gently spiced and creamy, making every spoonful rich, aromatic, and perfect with poori, or dosa.
2 cups mixed vegetables (carrot, beans, potato, peas) 1 sliced onion 1 chopped tomato 2 tbsp oil ½ cup fresh coconut 10 cashews 2 green chillies 1 tsp fennel seeds 1 inch of ginger 1 small cinnamon stick 1 bay leaf Salt to taste Water as needed
Grind coconut, cashews, chillies, fennel seeds, and ginger into a smooth paste.
Heat oil, add bay leaf and cinnamon, then sauté onions till soft.
Add tomatoes and cook until mushy and the oil separates.
Add vegetables, salt, and water; cook till vegetables turn tender.
Stir in the ground paste and simmer for 5-7 minutes.