Mixed Vegetables in Yogurt Sauce


  • 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


  • 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

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