1/2 cup green beans / Mung – boiled
1 large beetroot – cleaned and chopped into small cubes
1 Carrot – cleaned and chopped into small cubes
1 medium boiled potato – chopped into small cubes
1/4 cup tomato paste
1/2 cup coconut milk
1/2 tsp chili-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp freshly chopped parsley / cilantro
1/4 tsp cumin seeds
a pinch of ground fennel
1 – 1.5 cups water
2 tbsp oil
salt & lemon juice – add to your taste
Clean and dice all the vegetables as required into very small pieces, about 1/4 inch big. Take oil in a pan, add cumin seeds, ginger garlic paste and saute the beets and carrot, for about 8-10 minutes add boiled green beans on medium flame.
Then add about 1 cup of water and allow the vegetables to boil until they are cooked thoroughly. You can add more water if needed for the veggies to cook.
When done, add the tomato paste and all the spices, except parsley, and allow the curry to simmer so the tomato gets cooked and the veggies are evenly coated with the puree.
Next, lower the flame, and add the coconut milk and parsley (or cilantro), followed by salt and lemon juice, if needed. Now cover the vessel and allow the curry to cook on medium heat until it starts to simmer, the gravy begins to thicken, and the vegetables look all cooked.
You can add a little bit of water as needed, to bring the consistency to your liking. Check accordingly for spices if needed.
Remove from heat, garnish with some freshly chopped cilantro, and serve with Rice or Naan!