Ingredients:
Peeled and diced potatoes- 1 cup
Diced carrots-2
Tomatoes-2
Fresh peas-1/4 cup
Green chillies – 4
One finely chopped onion
Salt-1 tablespoon
Chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Curry leaves-few (optional)
Coriander and cumin powder-2 tablespoons
Chopped coriander-1 tablespoon
Garam masala powder-1 tablespoon
Ginger-garlic paste-1 teaspoon
Oil-2 tablespoons
Method:
1. Heat oil in a pan and fry the chopped onion and green chilli until they become transparent.
2. Add turmeric powder, coriander and cumin powders, ginger-garlic paste and sauté for a while.
3. Now add curry leaves and mixed vegetables, chilli powder, salt and a cup of water.
4. Cook them for 8-10 minutes on medium flame. Add the garam masala powder.
5. Turn off the stove and garnish with the chopped coriander leaves. Serve hot with chapathis or rice.
Note: You can mix any other vegetables of your choice.
11 comments:
OH! I just LOVE LOVE that photo.Great job Vijaya, looks delicious!:))
Very nicely done. The best part is that you can add whatever is available.:-)
Thank you Asha!
&
Thank you TBC!
Vijaya.
Hi Vijaya,
Looks colourful!!! Nice presentation. Thanks for sharing
vijaya,
vegetable curry looks delicious.Beautiful pics.
Thank you Menu Today!
&
Thank you Prajusha!
Vijaya.
Nice picture vijaya! I like these simple currys as they are easy and tasty! spicy food is ok once in a while! :))
I make Mixed vegetable curry regularly, however I always tend to use green beans also.
The picture looks delicious!
Thank you Latha, we can avoid ginger-garlic paste and garam masala and add coriander and cumin powder...eat regularly with different combinaations like beans, gobi and beet root.
Thank you kumudha! I use either peas or beans.
Wouldnt adding garam masala at the end(i.e after adding water) give a distinctive taste? It'll be more like its not cooked properly!!
Hi Anonymous!
In our family, we use garam masala to give the curry a finishing touch like garnishing with the chopped coriander leaves.
If we add the garam masala before adding the water, we will not be able to feel the aroma of the curry.I always use homemade garam masala. Before powdering the ingredients, I dry roast all the ingredients so that it will not give any raw smell to the curry.
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