Mixed Vegetables In Rich Cashew And Coconut Gravy

Am enjoying my stay at my sister’s place and her cooking. It’s good to a take break from day to day chores, though after a day or two it’s becomes difficult to stay away from cooking.
 Today’s  dinner is mixed vegetable subzi served with rotis. She made yummy hot phulkas and I made mixed vegetables in creamy coconut and cashew gravy.
This is my own recipe and I was very happy when everyone at home appreciated the dish  and enjoyed eating with hot rotis:)


Chopped onions- 2 cups
Chopped tomatoes- 3 cups
Chopped carrots- 11/2 cups
Chopped potatoes- 11/2 cups
Chopped zucchini- 11/2 cups
Chopped broccoli- 4 cups
Chopped coriander leaves- 1/4th cup
Oil- 2 tbsps
Bay leaves- 2
Slit green chillies- 2
Chopped ginger- 1 tsp
Chopped garlic- 2 tsps
Jeera- 1 tsp
Red chilli powder- 2 tsps
Coriander powder- 1 tbsp
Jeera powder- 2 tsps
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
To grind
Grated coconut- 1/2 cup
Cashew nuts- 1/2 cup
Grind coconut and cashew nuts to a creamy paste.
Heat oil in a pan. Add bay leaves and jeera.
When the jeera starts spluttering, add slit green chillies, chopped garlic and chopped ginger. Sauté for few seconds. Add the chopped onions and little salt.
Sauté till the onions turn pink.
Add the tomatoes. Sauté for few seconds. Add salt to taste, turmeric powder, coriander powder, jeera powder and chilli powder. Mix well and sauté for few mins.
Add the chopped potatoes, carrots and 2 cups of water. Cook till potatoes and carrots becomes soft.
Add chopped zucchini, broccoli and 2 more cups of water. Cook till broccoli and zucchini becomes tender.
Add the ground paste and mix well. Check for the seasonings. Let it simmer for few mins. Add garam masala and chopped coriander leaves. Mix well.
Serve hot with roti or rice:)