For the Masala paste - In a tsp of oil, add cinnamon, cardamom, clove & fennel seeds then add the ginger, garlic & green chillies, pottukadalai, poppy seeds, cashew/almond and fry for a few minutes. Finally add the coconut. Grind this to a smooth paste with some water .
Microwave the cut vegetables with a few tbsp of water and some salt for about 5 to 7 minutes.
In a big pan, heat oil and add clove, cinnamon and sombu, followed by chopped onion. When that softens and gets cooked, then add the tomatoes and salt & the chilli powder - cook till slightly mushy.
Now add the microwaved vegetables and allow the mixture to boil for a few minutes. Now add the ground masala paste and sufficient water. When it starts to boil, allow this to simmer covered for about 15 to 20 minutes. Make sure the curry doesn''t become too thick. Garnish with coriander leaves and serve.
