Mixed Vegetables in Cashew gravy

How many varieties of side dishes can one come up with using the regular vegetables available? Sometimes I am perplexed by the perpetual question, "What is for dinner tonight?", day after day. If cooking the same mundane vegetables, can be a such a boring experience, how boring will it be for those who consume it. That is why one can never get slack on this particular question. I try to spruce up the regular stuff by using different combinations of vegetables, different spices. This particular recipe is just a twist to the regular vegetable kurma. 

Ingredients:

Potatoes, diced - 1/2 cup
Carrots, diced - 1/2 cup
Beans, sliced - 1/2 cup
Green peas - 1/2 cup
Onions, medium - 2
Tomato - 1
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies, sliced - 2
Garam Masala - 1/2 tsp
Salt -  to taste
Oil - 1 tbsp
Coriander leaves - for garnishing.

Gravy:

Cashews  - 8-10 

Water - 1/2 cup

Method:

Heat the water and soak the cashews in the hot water.

Heat oil in a heavy bottomed vessel.
Add the onions, green chillies and saute for a few minutes.
Add the tomatoes and fry for a couple of more minutes.
Add the masala pastes and powder and continue frying.
Finally when the raw masala smell is gone, add the vegetables and fry for a few minutes.
Add very little water and cook the vegetables until soft. Remove the green chillies.

Grind the cashews with the water into a smooth paste. 

When the vegetables are cooked, add the cashew paste and heat for a couple of minutes. The cashew gravy tends to thicken after cooling down, so switch off the flame when the gravy is slightly thinner than expected.

Garnish with coriander leaves and serve hot with Rotis or Puris.

Verdict: What is not to like about vegetables with the richness of cashews. This recipe yields a mildly spicy kurma. You can increase the green chillies if you prefer it spicier.