Title: South Indian Vegetable Curry
Categories: Main dish, Indian, Vegetables
Yield: 4 Servings

1/4 c Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 Carrots, cubed
1 Eggplant, cubed
1/4 lb Green beans, chopped
2 Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika

Heat oil in a large skillet over medium heat. Fry mustard seeds until they
pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly,
add coriander, cumin & turmeric & cook gently for a few seconds longer. Add
the vegetables & cook, stirring constantly, for 5 minutes. Add salt, sugar
& coconut milk. Cover & cook gently for about 10 minutes, or until the
vegetables are tender. Mix in the cilantro & sprinkle with the paprika
before serving. Garnish with toasted coconut.

Pranati Sen Gupta, "The Art of indian Cuisine"
Posted to MM-Recipes Digest V3 #266

Date: Sat, 28 Sep 1996 08:08:41 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)