VEGETABLES: Hope you'll like this method of making vegetable curry at home. It is easy to follow and yields good result.

MIXED VEGETABLE CURRY:

 

 

 

1 lb. mixed vegetables, such as beans, peas, cauliflower, carrots, potatoes, egg plants

2 tbsp. oil                                                        

spice mix:

    1 tsp. cumin seeds, freshly roasted

    ½ tsp. each mustard seeds & onion seeds

    1 tsp. ground turmeric

    6-8 curry leaves                                          

    1 dried red chilli powder

        

2 cloves garlic, crushed

salt & 1 tsp. sugar

2/3 cup natural yogurt mixed with 1 tsp. cornstarch

 

 

Prepare and dice vegetables. In a large pot of boiling water, cook potatoes and carrots  until tender. Add in the rest of the vegetables and cook only until softened but still crunchy. Drain well.

 

In a large heavy saucepan, heat oil over medium-low heat and fry the spice mixture with the garlic gently. Fold in cooked vegetables, stirring well to coat with the spice mix. Add sugar and salt to taste. Cook together 1-2 minutes.

 

Gradually add the yogurt and cornstarch mixture. Heat to serving temperature and serve immediately.