Heat oil in a skillet or heavy pan over medium heat, add cumin and let it crackle.
4 Teaspoon Oil, 1 Teaspoon Cumin
Now add red chillies, curry leaves and sauté until red chillies release strong aroma.
2 Dried red chillies, 1 Green chillies, few Curry leaves
Add onion, sauté and cook for 2 minutes or until onions are soft and light brown stirring occasionally.
2 medium (or) 1 cup Onion
Now add ginger garlic paste, green chillies, sauté well and cook until raw aroma of ginger garlic vanishes.
1 Teaspoon Ginger garlic paste
Add tomatoes, sauté and cook for 2 minutes or until tomatoes are soft.
1 large (or) ¾ cup Tomato
Now add vegetables, turmeric, chilli powder, chettinad masala, salt, mix until all ingredients are well combined.
3 medium (or) 1 cup Carrot, 14 (or) 1 cup Beans, ½ cup Green peas, 2 medium (or) 1 cup Potato, pinch Turmeric, 1 Teaspoon Chilli powder, 2 Teaspoon Chettinad masala, Salt
Add water mix well, close and simmer for another 10-15 minutes or until vegetables are completely cooked.
1.5 cups Water
Finally add coriander leaves, mix well and turn off the heat.
Handful Coriander leaves
Serve incredibly delicious vegetable chettinad curry with rice, chapathi, naan.