Vegetable Curry

• assorted vegetables like french beans, carrots, peas, potatoes and cauliflower 1 kg
• onions chopped 2
• coconut(grated) 1/2
• red chillies 10
• poppy seeds 4 tbsp
• garlic 5 cloves
• turmeric powder 1/2 tsp
• ginger(peeled and chopped fine) 1" piece
• ghee 50 mg
• garam masala 1/2 tsp
• curd 200 ml
• single cream 3 tbsp
• sugar 1 tsp
• salt to taste

Chop french beans, carrots, potatoes and cauliflower into bite-sized pieces and cook along with peas, drain and keep aside. Grind onions, coconut, chillies, poppy seeds, garlic, turmeric and ginger into a smooth paste and keep aside. Heat a thick-bottomed saucepan add the paste and cook for a couple of minutes in ghee; add garam masala and cook for a further 2 minutes, then add the vegetables and 1/4 litre of water. Bring to a boil and cook for a couple of minutes. Add curd, cream, sugar and salt. Stir well and shut off the flame after 3 minutes and serve.