Ingredients:
- Three cups of the following vegetables, all cut into two-inch pieces.
- Sweet potatoes
- Eggplant
- Bell pepper
- Onions
- Potatoes
- French Beans
- Tomatoes
- Tamarind Extract - 2 tbsp.
- Fenugreek Seeds -1 tsp.
- Mustard Seeds - 0.25 tsp.
- Oil - 0.5 cup
- Turmeric Powder - 0.5 tsp.
- Red Chile Powder - 1 tsp.
- Sugar - 1 tsp.
- Curry Leaves - 10
- Water - 3 cups
- Coriander Leaves to garnish
- Salt to taste
Method:
- In a deep skillet, heat oil on medium and add mustard seeds and Fenugreek seeds.
- When Fenugreek seeds are light brown, add chopped onion and fry until light brown.
- Now add vegetable pieces, salt, turmeric powder, red chile powder and fry for 5 minutes on high heat while stirring occasionally.
- Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well.
- Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick.