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Category : Kuzhambu Mixed Vegetable Curry Servings :
Ingredients :
Mixed vegetables : 350 gms
(say Beans, Green peas Potatoes,
Cauliflower, Carrots, Cabbage, Mango)
 
Cooking Oil : 2 tbsp
Cumin seeds : 1 tsp
Mustard seeds : 1/2 tsp
Onion seeds : 1/2 tsp
Turmeric : 1 tsp
Garlic, crushed: 3 cloves
Curry leaves : 8
Dry red chilli : 2 No
Sugar : 1 tsp
Natural (plain) yogurt : 150 ml
Cornflour : 1 tsp
Salt, to taste  
 

Method of Preparation :

Prepare the vegetables you have chosen : string the beans, thaw the peas, cube the potatoes; cut the cauliflower into florets, dice the carrots, shred the cabbage, top and tail the mango-touts and leave whole.

Mix cornflour and plain yogurt without lumps and keep aside.

Heat a large pan with enough water to cook all the vegetables and bring to the boil. First add the potatoes and carrots and cook until nearly tender then add all the other vegetables and cook until still firm. All the vegetables should be crunchy except the potatoes. Drain well.

Heat oil in a frying pan, 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 mixed with the cornflour. Heat for about 3-5 minutes.

 

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