Mixed Vegetables In Coconut Milk - cooking recipe

Ingredients

2 medium potatoes
12 -15 broad beans
1/2 cup green peas
1/4 cup cauliflower
2 medium carrots
100 g red pumpkins
1 cup coconut milk (thick)
1/2 cup coconut milk (thin)
2 tablespoons tamarind pulp
3 tablespoons peanut oil
4 red chilies
1 teaspoon cumin seed
1 tablespoon coriander seed
8 -10 garlic cloves (paste)
1 teaspoon turmeric powder
salt
1 teaspoon mustard seeds
1 teaspoon black gram (split)
8 -10 curry leaves

Preparation

Peel and cut the potatoes, carrots, pumpkin into 1 inch cubes.
String the broad beans and cut them into 1 inch pieces.
Wash the cauliflower and cut florets into medium size.
Dissolve the tamarind pulp in half cup of lukewarm water.
Heat a little oil in a heavy bottomed pan and saute whole red chilies, cumin seeds, coriander seeds, garlic paste, and half cup of thick coconut till the mixture begins to give a nice aroma.
Turn off heat. Turn mixture into grinder to form a fine paste. Set aside.
Add turmeric powder, tamarind extract and salt to the milk to the thin coconut milk in a pan.
Turn on heat, add all the vegetables.
Boil until 3/4 done.
Now add the ground masala mixture and cook for about 10 minutes on medium heat.
In another pan heat a little oil; add the remaining red chilies, mustard seeds, and black gram. Also add the curry leaves.
As the mustard seeds begin to crackle, add the vegetables and continue to cook till vegetables are tender.
Now add the remaining thick coconut milk, simmer for 2-3 minutes.
Garnish with coriander leaves and serve hot with steamed rice or tandoori roti.