Beetroot, carrot and beans kuruma (Gravy)

Beetroot, carrot, beans kuruma - Preparation time 25 to 30 mins
Pleasant to seen this beetroot kuruma. Taste will be good. This kuruma goes well with parota and chapathi. We are using different color of vegetables to get nutrition value of all the vegetables. Usually I make this kuruma when I prepare parota in home.

Ingredients:-
Chopped vegetables - 2 cup (beetroot, carrot, beans, onion)
Garlic pods - 10 (without skin)
Ginger 1 inch & 5 garlic crushed
Saunf - ½ tsp
Cinnamon - 1 piece
Bay leaf - 1
Clove - 1
Coconut - 4 tbsp
Sesame oil - 2 tbsp
Red chili powder - 1 tsp
Kaskas - 1/4 tsp
Salt to taste

Preparation method:- In a tawa heat oil and add spices (Saunf, bayleaf, cinnamon & clove) roast till brown. Add crushed ginger, garlic. Fry till raw smell goes off.
Add the chopped beetroot, carrot, beans and fry for few mins and add the onion and fry.
Add salt, water and boil the vegetable till it is cooked.
In a mixer grind coconut, kaskas & saunf. Add this gravy to cooked vegetable along with red chili powder and boil.
This goes well with parota/roti/chappathi.