I love to make mixed vegetable curries with freshly available seasonal vegetables. Don’t limit yourself using vegetables for this recipe. Add/omit vegetables as per your preference and make exotic curry.
Purple yam or Carrot cut into slightly thick rounds – 1
snap peas whole and Green Peas – 11/2 cup
Chopped Tomato – 2-3 medium sized
2 cups chopped eggplant
1/12 tbsp ginger, garlic and green chili paste(eventhough I add red chilli powder, I add some green chilies)
Tomato paste – 2 tbsp-optional
Red Chilly POwder – 1 tsp
Coriander POwder – 1 tsp
Turmeric Powder – 1/4 tsp
Cumin POwder – 1 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp-optional
1 tbsp sesame seeds
1 tbsp ground peanut
1-2 tbsp shredded coconut
Cashew raisins can be added as well
Oil – 2-3tbsp(I also add little ghee)or as needed
Garam masala to taste
Salt to taste
Take oil in a pan and shallow fry sweet potato or potatoes and yam (or carrot) one after another and keep them aside. This step is optional. I usually boil them.
Add mustard seeds to the remaining oil,and allow it to splutter.
Also add cumin seeds,fennel seeds and and fry it for a while.
Stir in chilly powder,coriander powder,turmeric powder and cumin powder and immediately add tomato paste,chopped tomatoes,green peas,salt,pepper and chopped carrots. Add water as needed. Stir it, cover and cook till tomatoes are well blended and oil starts to seperate.
Add ginger, garlic and green chilli pastes.
Add eggplant and cauliflower. Cover again and allow it to cook till all the vegetables are tender.
Add sesame seeds, ground peanut, coconut.
Mix in the fried/boiled veggies and cook for another 2-3 mts,adding water if needed.Switch off the heat and serve.