Mixed Vegetable Curry

What I love about this curry, is the colour. Peachy perfection!
It has a rich taste , almost like a heavy cashew gravy dish. But the best part is those calories are NOT there!!
A very easy curry to make.....And a one pot dish!!
The curry can be zero-oil, if you omit the tadka....But I would strongly recommend you to add the tadka.

An amalgamation of different vegetables in a rich Coconut milk gravy.

How can anything be sooo simple to make, but so great to taste?

Recipe Courtesy : Mrs. Bindu Madhu Ganesh

Serves - 4

Ingredients:

Onion - 1 large

Tomato - 1 large or 1-1/2 medium

Carrot - 1 large

Potato - 2 medium

Beetroot - 1 medium
Beans - 10 or Green peas - 1/2 cup
Green Chilli - 1, slit

Salt

Turmeric powder - 1 pinch

Chilli Powder - 1 tsp

Garam Masala / Vegetable masala - 1 tsp

Coconut - 1/2 cup packed  (ground into fine paste)
(or) Coconut milk powder - 2 packets of 25 gms (mixed with very less water into thick milk)

Coriander leaf - 4 tsp (optional)

Tadka is optional but adviced:
Oil - 2 tbsp
Mustard - 1 tsp
Curry leaf - 1 sprig
Red chilli - 1, broken

Recipe:

Chop the onion and cut the tomato, potato, carrot, beans and beetroot into small pieces. Slit the green chilli.
Add all the vegetables into the pressure cooker.

Add the salt, turmeric powder, chilli powder, masala powder and 1 cup water.

Pressure cook until 3 whistles or until vegetables are cooked.

Add ground coconut or coconut milk and boil for a minute.

Tadka:
Heat oil and splutter the mustard seeds.
Then add in the red chilli and curry leaf.
Add to the curry.

Decorate with coriander leaf.

Serve hot with Chappathy.