|Garlic||2 Clove (10 gm), crushed|
|Cumin seed||1⁄4 Teaspoon|
|Grated coconut||1 Tablespoon|
|Coriander seed||1 Teaspoon, pounded|
|Turmeric powder||1 Teaspoon|
|Ground chili||1⁄2 Teaspoon|
|Dried chili||6 , chopped finely|
|Onion||1 Large, sliced fine|
|Tomatoes||3 , peeled, diced|
Pound the garlic and cumin seed and mix with rest of spices, grated coconut and a little water to make a curry paste.
Heat the butter, fry the paste 5 minutes.
Add the onions and fry until soft, then the tomatoes ' and stir and fry another 3 minutes.
Add the vegetables, stir again until all ingredients are well mixed.
Add stock or water to cover and simmer until vegetables are tender.