SPICED VEGETABLE CURRY WITH YOGURT

This is a delicately spiced vegetable dish that is particularly appetizing when served with plain yogurt. It is also a good accompaniment to a main course of heavily spiced curries.

Serves :

Preparation Method :

String the beans; thaw the peas, if frozen; peel and cube the potatoes; cut the cauliflower into florets; dice the carrots; shred the cabbage; trim the mangetouts; wipe the mushrooms and leave whole.
Heat a large pan with enough water to cook all the vegetables and bring to boil.
First, add the potatoes and carrots and cook until nearly tender then add all the other vegetables and cook until crisp-tender. All the vegetables should be crunchy except the potatoes. Drain.
Heat the oil in a frying pan and fry the cumin, mustard and onion seeds, the turmeric, garlic, curry leaves, and dried chilli gently until the garlic is golden brown and the chilli nearly burnt. Reduce the heat.
Fold in the drained vegetables, add the sugar and salt, and gradually add the yogurt and corn flour mixture.
Heat until piping hot, and serve immediately.

INGREDIENTS

350 grams mixed vegetables, such as beans, peas, potatoes, cauliflower, carrots, cabbage, mangetouts (snow peas) and mushrooms
2 tablespoons Cooking oil
1 teaspoon cumin seeds, freshly roasted
½ teaspoon mustard seeds
½ teaspoon onion seeds
1 teaspoon ground turmeric
2 garlic cloves, crushed
6-8 curry leaves
1 dried red chilli salt
1 teaspoon granulated sugar
150 ml natural (plain) yogurt mixed with 1 teaspoon corn flour (cornstarch)