Mixed Vegetables in gravy

Come winters and vegetable-shopping turns into a pleasure; carts laden with fresh cauliflower, bright-red carrots, greens in every shade imaginable!! Where summers would be a challenge about what to cook, winters would pose a different challenge - what to cook first !!!
Mixed vegetables in gravy remains one of my favourite dishes that mom makes, esp in winters. An assortment of rich veggies in a simple gravy, this preparation goes well with rice and Indian breads alike.

MIXED VEGETABLES IN GRAVY

Ingredients :

Cauliflower florets - 1 cup
Potatoes - 2 medium (diced)
Green Peas - 1 cup
Carrots - 2 medium (diced)
French Beans - 1 cup (chopped into 1 inch long pieces)
Knol Kohl - 1 medium (diced)

For the gravy :

Tomatoes - 2 large or 3 medium (chopped)
Onion - 2 medium (chopped)

For the spice paste :

Coriander (Dhaniya) seeds - 1 tbsp
Cumin (jeera) seeds - 1 tsp
Dry Red Chilies - 2
Grated coconut - 1 tbsp

Misc :
Green chilies - 2 medum (slit)
Salt to taste
Turmeric powder (haldi) to taste
Oil - 2 tbsps
Mustard Seeds - 1 tsp

Method :

1. Pressure cook the vegetables along with enough water, salt and turmeric powder, take care not to over-cook.

2. Grind together the dhaniya seeds, Jeera, dry red chilies and coconut to a fine paste using little water.

3. Heat oil in a kadhai and add mustard seeds. Add the slit green chilies and sauté.

4. Now add the chopped onions and fry till it loses its raw aroma. Add the chopped tomatoes, sauté a bit. Sprinkle salt and cover-cook till tomatoes are well done.

5. Add the cooked vegetables to the gravy and mix well. Stir in the ground spice paste as well. Let simmer for 5-7 minutes till the spices coat the vegetables. Check for salt and remove from heat.

Transfer to the serving dish and garnish with fresh coriander before serving.