Chettinad Veg Masala

Boiled Veggies (potato, carrot, beans): 2 cups -> alternatively you can use frozen mixed veggies
Onion: 2 small chopped
Tomato: 1 ripe, chopped
Curry Leaf: a sprig
Cinnamon Stick: 2 pieces
Saunf/fennel seeds: 1 tsp
OIl: 2 tablespoon
Coconut: 1/4 cup
Corriander Powder: 1 tsp
Red Chilli Powder: 3/4th tsp (as per taste)
Turmeric: a pinch

-Boil the veggies, drain and set aside.
-Heat the oil, add the saunf and cinnamon sticks.
-Add curry leaf, onions, and saute well.
-Grind the coconut with a little water to a coarse paste and keep it ready. ONLY coconut
-Once onions are done, add the paste, tomato and all the dry masala and salt.
-Cook for 4-5 minutes or until the oil separates from the mixture.
-Add the veggies and mix well. Serve garnished with corriander leaves