Subzis for Siri ~ Fennel Flavored, Mixed Vegetable Subzi

Today's recipe is for Siri. Not one but for two Siris. One is my sister and the other one being Siri of Siri's Corner. She is guest hosting Indira's Jihva this month and the theme ingredient is Fennel Seeds.

A couple of years ago, we had a subzi with rotis at the local Swami Narayan Temple, which they were selling under the name of some shaak. Shaak is the Gujarati name for the subzi / curry.
It had cluster beans, yams and some other unrecognizable veggies with oodles of sugar added. Though sweeter to my taste, the assortment of vegetables in some unfamiliar gravy had an appealing flavor. It was quite different from the subzis I had eaten earlier. I attempted to recreate that subzi a few days later at home since I happened to like it.
Though I didn’t know what went into it, my taste buds gave a vague idea about the spices that may have created the magic. I played a little with the spices in my pantry and created this subzi. It turned out quite well and though not exact, but almost tasted similar to the temple dish. Though many spices are used, fennel seeds stand out with the aroma and flavor they impart to this dish.
This is only an inspired dish from the temple kitchen and not the original one. I therefore have taken the liberty of a cook and have used my choice of veggies and spices.
Hope you would give a try.

Ingredients that would serve 5-6 people:

• Chopped onions & tomatoes (I used 2 each, small sized ones)
• Chopped vegetables - about 3 cups (I used carrots, potatoes, Green beans, peas and edamame)
• Salt - 1.5 tsp
• Canola Oil / peanut oil - 1 Tbsp
• 1 tsp Cumin seeds
• 1/4 tsp turmeric powder

For the paste: 1 tsp fennel seeds, 1 tsp poppy seeds, Seeds from 2 cardamom pods, 2 cloves, 2 small pieces of cinnamon, a small piece of ginger, 3 small sized green chilies of medium heat, 1 tbsp cilantro/coriander leaves and 3 tbsp of shredded fresh coconut

Method:
Heat oil in a kadai or deep-based sauté pan. Add the cumin seeds and when they start to sizzle, add the onions and turmeric powder. Cook on slow flame, stirring in between till onion turns translucent. Then add the tomatoes and cook for a couple of minutes, stirring. Add all the vegetables and add sufficient water so that all the vegetables are covered in water. Cook on high flame till the vegetables are done. Keep an eye and add extra water, if needed. Vegetables must be tender but still hold their shape.
Mean while; grind all the ingredients mentioned in the list adding a little water. Add the paste and salt. If the subzi seems dry, a little water can be added at this point.
Let the vegetables simmer for about 5 minutes on slow flame so that all the flavors mingle.
Serve hot with rotis.