Spicy Vegetable Kurma: A Perfect Side Dish for Chapathi

1Heat oil (2 tablespoons) in a pan over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon), and let them splutter.

2Add chopped onions and sauté until they turn golden brown.

3Stir in the ginger-garlic paste (2 tablespoons) and green chilies, (2) cooking for another 2 minutes until fragrant.

4Add chopped tomatoes (2) and cook until they soften and the oil (2 tablespoons) separates from the mixture.

5Mix in the turmeric powder (½ teaspoon), red chili powder (1 teaspoon), and salt, stirring well to combine.

6Add the mixed vegetables (2 cups) and stir to coat them with the spices. Cook for about 5 minutes, stirring occasionally.

7Pour in enough water to cover the vegetables, bring to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 10-15 minutes.

8Once the vegetables are cooked, add the grated coconut (½ cup) and garam masala (1 teaspoon). Stir well and cook for another 5 minutes to blend the flavors.

9Garnish with fresh coriander leaves before serving.