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Title: Mixed Vegetable Curry
Categories: Main dish, Vegetables, Indian
Yield: 6 servings
1/2 lb Turnips
1/2 lb Potatoes
1/2 lb Carrots
1/2 lb Tomatoes
2 Bunches fenugreek leaves
1/2 lb Onions
1 c Oil
2 ts Garlic and ginger ground
Together
2 ts Ground fresh green chillies
2 ts Salt
Wash all the vegetables, peel as necessary, cut into pieces, and set
aside.
Heat oil and fry all the vegetables until they are light brown.
Chop onions finely and mix together with all the ground spices.
Add onions and spices to the vegetables and fry together until light
brown. Add salt.
Add 1/2 cup hot water and cook over slow fire until vegetables are done
and thick gravy forms. Take care not to overcook or stir too vigourously
to avoid mashing the vegetables.
Compiled by I. Chaudhary
Gold Coast, Oz
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