Ingredients
- 8 oz mixed vegetables (carrot, potato, green beans, Ivy gourd etc)
- ¾ cup water
- ½ cup yogurt
- 1 teaspoon canola oil
- ¼ teaspoon mustard seed
- 2 – 3 cloves garlic chopped into very small pieces
- 3 dried red chilies broken into small pieces
- ½ teaspoon each coriander seeds and cumin seeds
- 1 strand curry leaves
- ¼ teaspoon each chili powder and turmeric powder
- Salt to taste
Method
- Chop vegetables into 1 inch pieces except cut potatoes into cubes and set aside
- Crush cumin seeds and coriander seeds using a mortar and pezzle
- In a covered saucepan add oil and add mustard seeds
- Once the mustard seed start splattering, add chopped garlic and dried red chilies and sauté until garlic is golden brown
- Add crushed cumin, coriander, curry leaves and sauté for about 1 – 2 minutes
- Add chopped vegetables, water, chili powder, turmeric powder, salt and cover and cook for about 8 – 9 minutes or vegetables are tender
- Add yogurt and cook uncovered for another 2 – 3 minutes or yogurt thickens
- Serve with rice
