Mixed Vegetable Curry
Mili-juli Sabji
Mamta Gupta
I make this type of curry when I have a little bit of a lot of vegetables left in the fridge. It never tastes the same, because the combination of vegetables and amounts used are never the same. You can use mixed frozen vegetables. You can change the 'tarka to your liking, here I have made it in south Indian style.
Serves 4.
Ingredients
1/2 medium-sized aubergine
1 courgette
1 cup cauliflower florets
1 potato
1/2 cup Paneer , cut into fingers or squares.
For Cooking
1-2 tbsp. oil
1 tsp. mustard seeds
A pinch of asafoetida or hing
10-12 curry leaves
2-2 dry red chillies
1 onion
2 cloves of garlic (optional)
1 small piece (about 1 inch) of ginger
1 tsp. turmeric powder
Chilli powder to taste
1 tsp. salt
1 tbsp. ground mustard seeds (you can use made mustard like Colemans)
2 tbsp. desiccated or creamed coconut
1 tomatoes, roughly chopped
1/2 cup plain yoghurt or tinned tomatoes
1 tsp. garam masala (optional)
Instructions
Prepare vegetables; wash, peel and chop to your liking.
Peel and chop onion, ginger and garlic finely, by hand or in a food chopper.
Heat oil in a pan. Add mustard seeds, hing and curry leaves. When seeds splutter, add dry red chillies, onion, ginger and garlic. Fry until medium brown.
Add tomatoes, turmeric, salt and mustard powder. Stir fry until oil separates or the mix comes off the pan.
Add yoghurt and coconut and stir fry for a couple of minutes.
Add vegetables and stir fry for a couple of minutes.
Add water, bring to boil and simmer until vegetables are nearly done.
Add paneer and cook until vegetables are done to your liking.
Sprinkle garam masala and serve hot with Boiled Rice or Chapatties or Plain Paratha.
