Vegetable Curry - 2

Recipe Ingredients

1 cup	237ml	Vegetables
1/4 teaspoon	1.3ml	Coriander powder - (to 1/2 tsp.)
1/8 teaspoon	0.6ml	Chile powder - (to 1/4 tsp.)
1/8 teaspoon	0.6ml	Garlic powder - (to 1/4 tsp.)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Onion (large)
1/4 teaspoon	1.3ml	Mustard seeds - (to 1/2 tsp.)
1/8 teaspoon	0.6ml	Urad dal
1/4 cup	15g / 0.5oz	Tomatoes - (to 1/2 cup), crushed

Recipe Instructions

Mix the garlic, coriander and the chile powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this.

Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of spices prepared above and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10 - 15 min.)

Source:
Sharon Raghavachary

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