Preparation Time: 30 minutes
Cuisine: Indian
3 cups the following mixed vegetables, all cut into two-inch pieces:
Sweet potatoes
Eggplant
Bell pepper
Onions
Potatoes
French beans
Tomatoes
2 tablespoons tamarind extract
1 teaspoon fenugreek seeds
1/4 teaspoon mustard seeds
1/2 cup oil
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon sugar
10 curry leaves
3 cups water
Coriander Leaves, to garnish
Salt, to taste
Servings: 4
1. In a deep skillet, heat oil on medium and add mustard seeds and fenugreek seeds. When fenugreek seeds are light brown, add chopped onion and fry until light brown.
2. Now add vegetable pieces, salt, turmeric powder, red chili powder and fry for 5 minutes on high heat while stirring occasionally.
3. Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.
Servings: 4
Cuisine: Indian
3 cups the following mixed vegetables, all cut into two-inch pieces:
Sweet potatoes
Eggplant
Bell pepper
Onions
Potatoes
French beans
Tomatoes
2 tablespoons tamarind extract
1 teaspoon fenugreek seeds
1/4 teaspoon mustard seeds
1/2 cup oil
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon sugar
10 curry leaves
3 cups water
Coriander Leaves, to garnish
Salt, to taste
Servings: 4
1. In a deep skillet, heat oil on medium and add mustard seeds and fenugreek seeds. When fenugreek seeds are light brown, add chopped onion and fry until light brown.
2. Now add vegetable pieces, salt, turmeric powder, red chili powder and fry for 5 minutes on high heat while stirring occasionally.
3. Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.
Servings: 4