|Green peas/Frozen green peas||1 Cup (16 tbs) (fresh)|
|Carrots||2 , diced|
|Potato||1 , diced (peeled)|
|Green beans||15 , cut into 1/2"pieces|
|Fresh coconut/Frozen coconut||1 Cup (16 tbs)|
|Coriander seeds||1 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon|
|Tamarind paste||1⁄4 Teaspoon|
|Cilantro||1 Cup (16 tbs)|
|Green chillies||8 (adjust green chilies as per taste)|
|Dried red chilies||2|
|Mustard seeds||1⁄2 Teaspoon|
Pressure cook all the vegetables for 2 whistles.
Heat 1 tbsp oil and fry the coriander and cumin seeds.
Grind a masala by adding coconut, fried coriander and cumin seeds, green chillies, red chillies, half of the cilantro, tamarind paste and salt adding enough warm water.
Add the masala to the cooked vegetables and bring it to a boil. Simmer and cook for about 5-8 minutes.
Add chopped cilantro (Keep some for garnish) and cook for another 1 minute. Remove from heat.
Heat 2 tbsp oil in a pan. Add mustard seeds. When they splutter, add curry leaves, saute for 10 seconds.
Pour it over the curry. Mix well.
Serve hot with puris garnished with chopped cilantro.