In a large cooking utensil
, add 100 mL canola oil; add freshly grated coconut, cumin seeds, cinnamon, star anise, bay leaf, black pepper, green cardamom, half of red chile whole, ginger, garlic pod, onion roughly sliced, green chile, curry leaves, cashew nuts
and half the turmeric. On slow flame, cook mixture until it starts to change color. Take out and put straight into stone grinder to make into fine paste. Keep paste aside.
Cut cauliflower into florets, string the beans and cut into 1 inch in length; cut carrots into batons and potato into dices.
Heat canola oil; add whole dry red chile, fenugreek and mustard seeds. When they splutter, add curry leaves. Add vegetables
and saute; sprinkle some salt.
Add remaining turmeric, red chili powder and coriander powder mixed with little water. Add paste and cook on slow flame. Cook until vegetables are done. Sprinkle with chopped fresh coriander.