onion - 2 medium size
tomato - 2 to 3 
capsicum - 1
beans - 10 - 12
potato - 1 big
carrot - 2 medium size
ginger garlic paste - 1 tbsp
salt - to taste
pepper - 1\2 tsp
cumin seeds - 1 tsp
coriander seeds - 1 tbsp
cinnamon - 1 inch piece
cloves - 2
red chilly - 2 or 3
desiccated coconut - 2 tbsp
fresh coconut - 2 tbsp
sesame seeds - 1 tsp
cashews - 10 -12
bay leaf - 1
oil/butter - 3 tbsp

cut the vegetables into 1 inch pieces.
chop the onion finely.
Grind tomato and make  a puree .
cook the vegetables with salt till tender but not very mushy.
Heat a pan and fry the spices. red chillies , pepper, cumin seeds, cloves, cinnamon, coriander seeds and bay leaf.
Add coconut, cashews and sesame seeds.
Let it cool. Then grind to a fine powder or paste.
Heat a pan and add oil/butter. fry the onions.
Add ginger garlic paste and fry till the raw smell disappears.
Add capsicum and fry till it changes color slightly but retains its crunchiness.
Add tomato puree and fry till it changes color and dries a little.

After the raw smell goes off add the dry spices.

Add the ground powder and saute well.

Add the cooked vegetables and needed salt and water to form a gravy consistency.

check for salt and other spices and serve hot with roti, naan or parotta.

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