Vegetable Curry- (mixed)
Mixed vegetables are a good source of vitamin A. Getting adequate amounts of vitamin A supports the production of white blood cells that fight invading bacteria and viruses that cause various illnesses. Vitamin A also plays a key role in cell division, the growth of your bones, reproduction and eyesight. The daily intake recommendations are 2,310 IU for women and 3,000 IU for men,
Ingredients for Vegetable Curry
- Large Carrot – 1 cubed
- Large Potato -1 cubed
- French Beans – 10 chope into 1inch
- Cauliflower – 1/2 cup cut into small florets
- Large onion – 1 finely chopped
- Tomatoes – 2 blanc, peel and crush
- Ginger-Garlic paste – 1/2tsp
- Tumeric powder – 1/4tsp
- Amchur powder – 1/2tsp
- Masala powder – 1tsp
- Cumin seeds – 1/2tsp
- Oil – 2tsp
Method for Roasting:
- Red dry chillies -3
- Coriander seeds – 1/2tsp
- Cinnamom stick – 1inch
- Grated coconut – 1/2tsp
- Heat oil in a heavy bottomed vessel, add cumin seeds and allow to splutter. Add chopped onions and saute till pink. Add ginger garlic paste and saute for 3 mts.
- Add the carrot, potato, beans and cauliflower and saute on medium flame for 4-5 mts on medium high. Add salt and turmeric pwd and combine. Reduce flame, place lid and cook till the vegetables are half cooked. Add crushed tomatoes and cook further for another 4-5 mts.
- Add 2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid, add the ground paste and mix well. Add amchur (mango) powder and kitchen king masala powder and mix. Cook on low-medium flame for 15-20 minutes, till the texture is thick and not watery.
- Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.
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