|
Ingredients
|
Quantity
|
|
Mixed vegetable (sweet potatoes,
eggplant – cut into 2” pieces, bell pepper, onions, potatoes, French beans,
tomatoes)
|
3 cups
|
|
Tamarind extract
|
2 tbsp
|
|
Fenugreek seeds
|
1 tsp
|
|
Mustard seeds
|
¼ tsp
|
|
Oil
|
½ cup
|
|
Turmeric powder
|
½ tsp
|
|
Red chilli powder
|
1 tsp
|
|
Sugar
|
1 tsp
|
|
Curry leaves
|
10
|
|
Water
|
3 cups
|
|
Coriander leaves
|
to garnish
|
|
Salt
|
to taste
|
In a deep skillet, heat oil on medium and add mustard seeds and
Fenugreek seeds. When Fenugreek seeds are light brown, add chopped onion and
fry until light brown.
Now add vegetable pieces, salt, turmeric powder, red chilli powder
and fry for 5 minutes on high heat while stirring occasionally.
Next add tamarind extract, coriander leaves, curry leaves, sugar,
water and stir well. Cook on medium heat for 20 minutes such that the sauce is
not too watery or too thick.
