Mixed Vegetables Curry
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
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.