Chapattis or rotis served with dhal and a dry curry makes a filling meal. Not many of the traditional south Indian curries go well with chapattis. This curry makes a great combo with pulka or chapattis. Moreover, this recipe would come in handy when you have little quantities of several vegetables left and you can churn out a quick curry. Give it a try.
Ingredients: (serves four)
Mixed vegetables – 4 teacups or 800ml measure*
Onion – 1 no, chopped finely
Turmeric powder – ¼ teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Everest sabzi masala – 1 teaspoon
Kashmiri chilli powder – ½-1 teaspoon (adjust to taste)
Salt – to taste
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – ½ teaspoon
Curry leaves – a few
*You may use French beans, carrots, potatoes, cauliflower, green peas and even plantain. Separate the cauliflower florets. Shell the green peas. Cut the other vegetables into medium sized cubes.
|Mixed Vegetable Curry|
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