Mixed Vegetable Curry | Cooksmart | Sanjeev Kapoor Khazana

Assorted vegetables cooked in a curry with mashed aubergines.

MIXED VEGETABLE CURRY

Ingredients

1 large brinjal, roasted
1 medium carrot, cubed
2 medium potatoes, cubed
¼ cup green peas
3 tbsps oil
7-8 cloves
1 tsp mustard seeds
20-25 curry leaves
1 medium tomato, chopped
¼ tsp turmeric powder
2 tsps coriander powder
1 tsp cumin powder
1 tsp red chilli powder
Salt to taste
½ inch ginger
½ cup coconut milk

Method

1. Heat oil in a pan, add cloves, mustard seeds and curry leaves and saute till seeds splutter. Add tomato and saute for 2 minutes.
2. Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix. Add 1½ cups water and mix.
3. Add carrot, potato and salt, cover and cook.
4. Grind ginger with roasted brinjal and a 2 tbsps water. Add this to the pan and mix well. Add coconut milk and green peas and mix well. Cover and cook till potatoes are done.
5. Serve hot.

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Cuisine - South Indian

Course - Main Course Vegetarian

Dish - Main Course Vegetarian