| • | Mix 3 cloves, peppercorns, cardamom and nutmeg and grind them to make a dry powder. Keep this powder aside.
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| • | Blend the grated coconut in a blender with 2-1/2 cups of water.
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| • | Strain out the coconut milk in a separate container.
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| • | Now boil the tomatoes in water for about 10 minutes.
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| • | Put the boiled tomatoes in the mixer and make a fine puree.
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| • | Boil the chopped vegetables (carrot, French beans, cauliflower, potatoes and green peas) in a separate bowl.
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| • | Now take a pan and heat 2 tablespoons of oil in it.
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| • | Add onion into the heated oil. Saute till the onion becomes golden brown.
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| • | Add to this green chillies and haldi and chilli powder mixed with little water.
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| • | Add the freshly prepared tomato puree and 1 cup curd.
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| • | Mix well and then pour out the boiled vegetables.
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| • | Saute for 2 to 3 minutes.
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| • | Now add the coconut milk and let the vegetables simmer.
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| • | Add salt and mix well.
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| • | Sprinkle the dry powder and again cook for few minutes.
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| • | Serve hot Subzi ka Salan with rotis or rice. |
