Goan curry with mixed vegetables

INGREDIENTS
for the masala paste
1 cup grated fresh coconut
3 to 4 garlic cloves, roughly chopped
5 to 6 kashmiri red chilies or byadagi or bedgi red chilies
2 teaspoon coriander seeds
1 teaspoon cumin seeds
8 to 10 whole black pepper - optional
1 teaspoon seedless tamarind (imli)
¼ cup finely chopped onion
½ teaspoon turmeric powder (ground turmeric)
¾ cup water or as required for grinding
for vegetable curry
2.5 to 3 cups chopped mix vegetables (9 to 10 baby corn, 1 medium carrot, 9 to 10 button mushrooms, 9 to 10 french beans, 1 medium potato OR you can add your choice of veggies)
¼ cup finely chopped onion
1 to 2 green chilies, slit
2.5 to 3 cups water or as required
2 tablespoon coconut oil or vegetable oil
salt as required

INSTRUCTIONS
making masala paste
grind all the ingredients mentioned under the list 'for masala paste' in a wet grinder to a smooth paste.
there should be no small chunks or pieces of coconut in the paste. keep the paste aside.
making famous goan curry
rinse and chop the veggies into cubes or small bite sized pieces.
don't chop into bigger pieces as they will take a lot of time to cook.
heat oil. add onions and saute till they become translucent.
add the chopped veggies and and saute them for 6 to 7 minutes on a low flame, stirring often.
add the coconut masala paste to the sauteed veggies and stir.
then add water, salt and slit green chilies. stir again.
cover and simmer the curry, till the veggies are cooked tender. stir the curry at intervals.
can take about 20 to 30 minutes for all the veggies to cook on a low to medium flame. if you want, you can steam or cook the veggies before hand and then add them to the curry.
if the water becomes less while cooking, then add some more water. the consistency of this curry is neither thick nor thin.
garnish with coriander leaves and serve this famous goan curry with steamed rice or pav.
Pic Courtesy: Google
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