Veg Bhath (vegetable coconut pillao)

1/3 cup fresh grated coconut
3 tbls coriander leaves
2 tbls mint leaves
2cm ginger
4 cloves garlic
3 green chillies
2cm cinnamon stick
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 cloves
1/8 tsp turmeric
2 cardamon pods
1 tej patta (Indian bay leaf)
2cm cinnamon stick (extra)
2 cardamom pods (extra)
1 onion, chopped
1/2 cup peas
1 small potato, chopped
1 cup basmati rice
1 carrot, chopped
10 beans, chopped
1/2 cup cabbage, chopped
1 tomato, chopped
2 tsp lemon juice
2 tbls coriander leaves (extra)

Puree together the first 12 ingredients with 2 tbls water to a rough paste – set aside.
Heat 1 tbls ghee & 1 tbls oil and sizzle tej patta, cinnamon & cardamom. Add onion and saute until golden.
Add masala puree and stir 5-10 minutes. Add potato, then rice, carrot, beans, cabbage and peas – stir 5 minutes.
Add salt, tomato & one and three quarter cups water – bring to simmer then cover and cook on low heat 10-15 minutes.
Add lemon juice and coriander leaves. Serve with any kind of raita.

Inspired by prasad offered in Devaraja Market – Mysore, Karnataka