Mixed Vegetable Curry Recipe / Easy Way To Make Mix Veg Curry

Wash the vegetables and dice them into evenly sized pieces including onion and tomato. Heat a thick bottomed kadai and tip in two to three tablespoons of sesame oil and when it gets heated scatter some mustard seeds and wait for a second to splutter. Then add the cumin seeds and a roughly torn dried red chili and finally spill some fresh curry leaves into it. Lower the flame and let it sizzle. Plop in a little ginger garlic paste and saute it well.

Now slip in the onion dices and let it saute for a minute and follow it up with the tomatoes. While it softens partially, add the diced vegetables one by one with a nice stir. Sprinkle in the required salt and turmeric with a stir and after a few seconds just tip in a little asafoetida. Just rustle up for a minute and dust the measured quantities of red chili, coriander and cumin powders in low flame. Pop the lid on and let the vegetables get steamed for some time. Flip up the veggies gently in between if you want and otherwise let it get slow cooked for a while.

Approximately after five to seven minutes, take out the lid and rustle up the whole curry to bring it to a finish. Just feel the veggies with the ladle to see whether it is done, and when the oil starts to collect at he sides, just turn off the flame and spill over some fresh coriander leaves over the curry. Garnish with a little fresh cream and now the mix veg curry is ready. Serve it hot for any meal or tiffin in a banana leaf to enjoy it texture, color and lusciousness to the fullest.