Peel carrots and potatoes and cut them to small cubes. Cut beans and cauliflower to half inch pieces. Cook carrots, potatoes, beans, cauliflower and peas together with very little water. Heat ghee in a pan, add onions and fry to light brown. Add ginger, green chillies, curry leaves and fry lightly. Add tomatoes and vegetable masala mixed with little water and saute well. Add cooked vegetables and saute for another two minutes. Add cream / coconut paste / milk and salt to taste and mix well. Bring to boil and remove from fire. Serve hot garnished with chopped coriander leaves. Vegetable curry goes well with Chapati / Pulao / Idiyappam and Parotta.
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