Mixed vegetables in coconut gravy

Ingredients:

1. Potatoes  2 medium sized
2. Green beans or french beans  12-15
3. Shelled grean peas  1/2 cup
4. Cauliflower              1/4 flower
5. Carrots     2 medium
6. Fresh grated coconut   1/2 cup
7. Tamarind pulp  2 tbsp ( If using dry tamarind,soak ping pong ball size tamarind in 1/4 cup of hot water. After some time , mash it well and extract the pulp. You can also use the store bought tamarind pulp .In this case, dissolve it in 1/4 cup of  water.)
8. Thick Coconut milk  1/2 cup
9. Dried red chillies  6 (byadgi chillies)
10. Cumin seeds 1 tsp
11. Coriander seeds   1 tbsp
12. Garlic cloves        8
13. Turmeric powder  1 tsp
14. Salt as per taste
15. Oil for tadka  3 tsp
16. Mustard seeds  1 tsp
17. Urad dal   1 tsp
18. Curry leaves  6-7
19. Jaggery powder  1 tbsp (optional)
20. Hing   1 pinch

Method: 

1. Peel and dice the potatoes in to 1" cubes. Cut the beans into 1 " pieces. Peel and dice the carrots in to 1 " cubes.Separate the flower in to small pieces.
2. Heat a little oil  and saute 4 red chillies, cumin seeds, coriander seeds, garlic and coconut till nice aroma comes. Grind this into a smooth paste using little water.
3. Cook the vegetables in 1 and 1/2 cup of water. Add turmeric powder and salt to it.
4. Add in the tamarind pulp and cook for some time.
5. When the veggies are cooked, add in the ground paste and cook for 10 minutes.
6. Lastly add the coconut milk and simmer for 2-3 minutes. 
7. Heat some oil  and when the oil is hot, add mustard seeds, urad dal, curry leaves and remaining red chillies . When the mustard seeds crackle, turn off the heat and add this tadka to the gravy.
8. Serve this curry with hot rice. ENJOY!!

Note:

• Usage of jaggery is totally optional. It tastes great well without it too.
• Use only byadgi chillies for this recipe. Byadgi chillies are long dried red chillies which have milder spice level. This is widely used in south india for various dishes like rasam, sambar, bisibelebaath etc.