Serves: 3-4
Onion - 2 medium
Tomato - 2 medium
Potato - 2 large
Peas - 1/2 cup
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Desiccated coconut - 1/4 cup
Turmeric powder - 1 tsp
Red chili powder - 1 tbsp
Garam masala powder - 2 tsp
Fennel seeds - 1 tsp
Oil - 3 tbsp
Coriander leaves - 1 tbsp
Water - as required
Salt - as required

Other vegetables:
Green beans


  1. Finely chop onion.
  2. Blend tomato into a coarse paste. Do not add water for blending.
  3. Boil the potatoes. Peel and chop into 1-inch cubes.
  4. Wash and chop any other vegetables being used into bite sized pieces.
  5. Soak the coconut in water for 10 mins, then grind into smooth paste.
  6. Finely chop coriander leaves.


  1. Heat oil in a deep pot.
  2. Add fennel seeds and let it splutter for a few seconds, taking care not to let it burn.
  3. Add onion and saute till it gets golden brown. Add salt to speed up cooking. Should take 3-5 mins.
  4. Add ginger and garlic paste. Saute till raw smell goes for about 2-3 mins.
  5. Add red chili powder, turmeric powder, and garam masala powder. Mix well, and add a tbsp of water to prevent powder from burning. Saute till oil starts to release from sides. Should take 2-3 mins.
  6. Add blended tomato, and a little salt,  and fry well. The tomato should turn from light pink to a deep red color and release some oil from sides, otherwise it is not cooked through. Should take 6-8 mins.
  7. Add any uncooked vegetables along with a little salt and cook them in the tomato gravy with a few tbsp of water.
  8. Add boiled potato and mix well.
  9. Taste and add salt as required.
  10. Add the coconut paste along with enough water to make gravy of desired consistency.
  11. Let the mixture boil on high for 1 minute, then remove from heat.
  12. Garnish with chopped coriander leaves.
  13. Serve hot with rice, dosa, roti, etc.