Mixed Vegetable Curry

Serves 4

Step 1

1 tablespoon ghee or oil

1 teaspoon urad dal

1 teaspoon cumin seeds

1 teaspoon fennel seeds

Pinch hing (optional)

1 teaspoon crushed fresh ginger

6 curry leaves

ó teaspoon turmeric powder

2 medium-size carrots, thinly sliced

ó pound (450 g) green beans, finely


1 small butternut squash, cut into


Step 2

1 cauliflower, cut into 1-inch (2.5-cm)


2 medium-size zucchinis, cut into


Step 3

Handful chopped fresh cilantro

1 teaspoon salt


What to do;

1. Heat ghee in a pot over low heat. Add all seeds and fry until they start to pop.

Add ginger, curry leaves, turmeric and stir. Add carrots, butternut squash, and

green beans and cook and stir for about 10 minutes on low heat.

2. Add the cauliflower and zucchini, stir, and cook until tender, about 10 more


3. Add cilantro and cook for 5 more minutes. Stir in salt.


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