Chettinad vegetable curry

It is time for the next blogging marathon and that seems to be the only impetus to blog these days. This week, my theme revolves around cooking using a specific combination of vegetables - potato, cauliflower and green peas.
Cauliflower and fresh green peas are seen in plenty during this season in the markets here and that is the reason behind my choosing this particular combo. The recipe is adapted from Mallika Badrinath's 100 Vegetarian Curries. The original recipe uses brinjal, potato, beans and carrots. In keeping with the them, I used only cauliflower, peas and potato.

What you need
Potato - 1 medium sized, peeled and chopped into pieces
Cauliflower - a small one, separated into florets
Green peas - 1.5 cups, heaped
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - a few
Turmeric powder - 1/2 tsp
Salt
For the masala: (Grind to a smooth paste the following ingredients along with 1/4 cup of water)
Onion - 2
Red chilli - 5 or 6(adjust to taste)
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Ginger - a one inch piece
Garlic - 4 or 5 cloves

Heat oil in your pressure cooker. Add the mustard seeds and when they pop, add the curry leaves. Reduce the flame to low and add the ground masala paste. Cook until the raw smell goes away and oil separates from the masala. Now add the chopped vegetables, turmeric powder, salt and a cup of water. Cover and cook till whistle.
When the steam has completely settled down, open and boil for a few minutes until the curry reaches a semi-liquid consistency.

Serve with roti/rice.

Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24
Also check out my other blog to read about my recent trip to Mahabaleshwar.