Mixed Vegetable Curry

Recipe Ingredients

1/2 lb	227g / 8oz	Turnip
1/2 lb	227g / 8oz	Pumpkin
1/2 lb	227g / 8oz	Potato
1/2 lb	227g / 8oz	Eggplant
1/4 lb	113g / 4oz	Carrot
1/2 lb	227g / 8oz	Tomato
1		Fenugreek leaves
1/4 lb	113g / 4oz	Onion
4 oz	113g	Oil
1 oz	28g	Ginger
4		Garlic
		Salt and red chili powder to taste
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Coriander powder
1 teaspoon	5ml	Cumin powder
6		Green chilies
1 cup	237ml	Tamarind water*
1/2 teaspoon	2.5ml	Black pepper - ground
		Yogurt beaten with water - enough to make lots of gravy

Recipe Instructions

*(soak a walnut-sized piece of tamarind in water for 10 min, drain, use the water and discard the tamarind)

Wash, peel and cut the vegetables. Boil all the vegetables (except onion and garlic) until tender, and keep them aside. Cut the onion and garlic, and brown them in oil. Then add red chilies, coriander, turmeric, ginger, cumin, black pepper, and green chilies, and fry them.

Add the yogurt and vegetables, and heat them all together. Add one cup of tamarind water, and cook over a light flame for about ten minutes, until the vegetables "melt" into a gravy. Add water or yogurt as needed to make a good amount of gravy.

Source:
Nancy in Chennai

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