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

cut

1 small butternut squash, cut into

cubes

Step 2

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

pieces

2 medium-size zucchinis, cut into

cubes

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

minutes.

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

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