CARROTS AND BEANS IN COCONUT MILK GRAVY

Two English veggies (veggies brought to India by British) Carrots and Beans combined with the authentic Kerala coconut gravy tastes awesome. Coconut, cashews and some Indian spices are combined to make a silky gravy and the veggies are slow cooked in the gravy to make a mouth watering curry. The curry goes well with any Indian bread. 
INGREDIENTS

• Carrots and beans         2 cups(chopped)
• Onions                             1 medium(made to paste) 
• Tomatoes                       1 large(pureed)
• Cashew paste                 1 Tsp.
• Coconut milk                 1 cup
• Water                              1/2 cup
• Salt                                   to taste
• red chilly powder           to taste
• Whole garam masala    1 Tsp.
• Sugar                               1 tsp.
• Coriander                        3-4 sprigs chopped.
• Oil                                      2 Tsp.

PROCEDURE
Cook the carrots and beans and keep them aside.
Heat oil in a pan and add the whole garam masala. Add the onion paste. Fry till the paste becomes golden brown.
Now add the pureed tomato. Fry till the oil oozes out.
Add the salt, sugar, red chilly powder.
Fry and add the boiled veggies and water. Cover and cook on a slow flame for 10 minutes.
Remove the lid and add the coconut milk, cashew paste. Cook till the gravy thickens.
Serve hot with sprinkled chopped coriander.