VEGETABLE CURRY
From the kitchen of Ranjan Doshi, my Mom.

2 cups mixed veggies
Cauliflower flowerets, Carrots chopped fine, Peas, French beans chopped fine, Potatoes cut into 1 inch pieces
OR
2 cups sprouted Muth and 1 potato cut into 1 inch pieces.

For the curry paste
1 cup freshly or frozen and thawedgrated coconut or dessicated coconut. (fresh taste much better)
1 medium onion sliced fine(optional)
1 Tsp Sesame seeds
1 Tsp Poppy seeds
1 Tsp Whole Black Pepper
1 inch stick cinnamon (Dalchini)
5 Black peppercorns (Lavang)
1 Tsp Red chilli Powder
a pinch Haldi
Salt to taste
1 tsp oil
2 cups water

In a nonstick pan, dry roast the sesame seeds, till pink, remove then dry roast poppy seeds till pink remove, then dry roast Black Pepper, Cinnamon and Black Peppercorns, remove, then dry roast Onion till pink, remove and set aside and then dry roast coconut till light brown. Cool then grind in Blender/ Mixer into a smooth paste with a little water.
In the same nonstick pan, heat 1 Tsp oil then add the curry paste and roast till u get an aromatic smell about 7 to 8 mins, add the red chilli powder and Turmeric powder then add about 2 cups of water, the gravy has to be neither too thick nor thin and bring it to a boil. Add Salt according to taste. Add the veggies or Sprouts and let cook till veggies are done. If using Sprouts then about 15 mins.
Serve with Chappati, Bread or Rice