Vegetable mappas

Ingredients

• Potato - 1,cubed
• Green peas - 1/2 cup
• Cauliflower florets - about 1 cup,chopped
• Small onions/shallots - about 1/4 cup,halved
• Vinegar - 1/2 tablespoon
• Coconut oil - 1 tablespoon
• Thick coconut milk - 1/4 cup
• Thin coconut milk - 1 cup
• Salt to taste
• Curry leaves - 1-2 sprigs

For the masala:

• Chilly powder - 1 1/2 teaspoon
• Coriander powder - 1 1/2 teaspoon
• Haldi - 1/4 teaspoon
• Saunf/Perumjeerakam - 1 teaspoon
• Cinnamon - 1' piece
• Ginger - 1 teaspoon ,chopped
• Garlic - 2 cloves

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Preparation

• Grind together the ingredients mentioned for the masala to a smooth paste.
• Heat oil in a thick bottomed kadai and saute small onions. When it starts browning,mix in the ground masala paste.
• Saute for 3-5 minutes or till the raw smell of the masala subsides. Add in the chopped vegetables and saute for 3-5 minutes.
• Mix in the thin coconut milk,vinegar and salt to taste and let it boil, then simmer and cook till the vegetables turn soft and the gravy thickens.
  
• Add the thick coconut milk and the curry leaves and switch off the pan.
• Serve hot.

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