MIXED VEGETABLE CURRY

Ingredients

 100 gm beans

115 gm Cauliflower

115 gm Potatoes

30 gm Onions

30 gm Carrots

30 gm Peas

115 gm Tomatoes

5 gm Chilli powder

5 gm coriander powder

1g Turmeric

10 gm Garlic

10 gm Ginger

2 nos Green chillies

20 gm Dry coconut

10 gm. Tamarind 

2 gm Dry mango powder

2 gm salt 

Oil 30 ml

Method 

1. Wash and soak kidney beans. Boil in the same liquid till tender.

2. Prepare vegetables. 

3. Slice onions and slit green chillies. 

4. Grind together coriander powder, chilli powder, turmeric, garlic, ginger and dry coconut. 

5. Heat oil. Fry spices.

6. Add prepared vegetables except tomatoes, sliced onion and green chillies. Fry for 5 minutes.

7. Add chopped tomatoes and sliced ingredients, salt and a little water if necessary and cook on a slow fire till vegetables are cooked. Add kidneybeans and simmer.

8. Soak tamarind in a small quantity of water, strain and add to cooked vegetables. Or add dry mango powder. 9. Bring to boil, simmer for a few minutes and remove.