Ingredients:
2 Potatoes
50 gms Beans
50 gms Carrots
2 Brinjals
6 Red Chilly
1/4 tsp Fenugreek
1/4 tsp Mustard Seeds
1/4 tsp Turmeric Powder
Asafoetida a pinch
1 tsp Lime Juice
Groundnut Oil
Salt to taste
Method:
Boil and peel the potatoes, wash other vegetables and cut them in longish strips. Heat oil roasting spices in a pan and add turmeric powder, vegetable strips, potatoes and salt and cook on a very low fire, stirring at intervals. In a separate vessel heat remaining oil and roast chillies, fenugreek, mustard seeds and asafoetida.
Grind the roasted spices using little water into a thick paste. Add the spices to vegetables when they are tender and simmer for another ten minutes. Remove from the fire and add lime juice and mix. Spicy vegetable curry is ready.
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