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