Mixed Vegetables Curry

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What you need:

2 tablespoons oil

1 onion, chopped

1/2 teaspoon cumin

1/2 teaspoon mustard seeds

1/2 teaspoon ginger garlic paste

1/2 teaspoon turmeric

1 potatoes, cubed and soaked in water

1 eggplant, cubed and soaked in water

2 carrots, cubed

5 green beans, sliced

1 cup water

1/2 cup green peas, boiled

5 cauliflower florets, chopped

3 serrano chiles, minced

2 tomatoes, cubed

1 tablespoon salt

2 teaspoons chile powder

1 teaspoon tamarind paste

1 tablespoon masala curry powder

What you do:

1. In a wok over medium-high heat, heat oil. Add onion, cumin, and mustard seeds; fry until golden brown.

2. Add ginger garlic paste and turmeric; sauté 1 minute. Add potatoes, eggplant, carrots, cerrano chiles, green beans, water, and green peas; bring to boil and cook until tender and soft.

3. Add cauliflower, serrano chiles, tomatoes, salt, chile powder, and tamarind paste; cook for 2 minutes. Add masala curry powder; reduce to low heat and cook for 2 minutes until gravy becomes thick.

Note: This curry goes well with roti and rice.

Preparation Time:

10 minutes

Cooking Time:

10 to 15 minutes

Recipe Category:

Global Cuisine