MIXED VEGETABLE CURRY

Serves: 4  
Cooking time 15 minutes 
 
2  cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas)  
2  medium onions chopped    

2 teaspoons chillie powdert

1 teaspoon corriander powder

1 teaspoon cumin powder

1/2 teaspoon turneric powder          

1″ piece ginger chopped  
2  flakes garlic chopped                   

2  green chillies chopped   
             
3  tablespoons oil                              

Salt to taste  

2  tomatoes chopped finely
2 teaspoons finely chopped coriander leaves to garnish.

Parboil the chopped vegetables and keep aside. Heat oil in a pan and  Saute the onions on medium heat till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chillies. Stir fry briefly for a few seconds. Add the tomatoes, and all the other ingredients. Stir fry on medium heat till the tomatoes are pulpy and all the water has evaporated and the oil has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3  minutes or till the vegetables are fully cooked. Add the garam masala (optional) and about ½ cup of water. Simmer on very low heat for few more minutes.  
Garnish with finely chopped coriander leaves.

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Bridget White Anglo-Indian Recipes

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