In a pan boil with enough water, peas, potato,
carrot and tomato till half cooked along with bay
leaf, cinnamon and cloves. Then add mushroom and
cook till all the veggies are fully cooked with salt
to taste.
Soak poppy seeds in warm water for 10 minutes. Then
grind to a smooth paste along with green chili and
garlic.
In another pan heat some oil, add onion and fry
till light brown in color. Now add the ground
poppy - chili - garlic paste and fry in oil for 5
minutes till the raw smell goes. Now add boiled
veggies with stock, mix well and bring to a boil.
(If there is no enough stock along with boiled
veggies then add little water and bring to a
boil). Adjust salt to taste. Now simmer and add
coconut milk, bring to a boil. Garnish with
coriander leaves and take off the stove.
Originally Submitted
2/15/2012
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