Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 ea Carrots, cubed
1 ea Eggplant, cubed
1/4 lb Green beans, chopped
2 ea Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika

Heat oil in a large skillet over medium heat. Fry mustard seeds until
they pop. Add ginger, onion chiles fry for 2 minutes. Stirring
constantly, add coriander, cumin turmeric cook gently for a few
seconds longer. Add the vegetables cook, stirring constantly, for 5
minutes. Add salt, sugar coconut milk. Cover cook gently for
about 10 minutes, or until the vegetables are tender. Mix in the
cilantro sprinkle with the paprika before serving. Garnish with
toasted coconut.

Pranati Sen Gupta, "The Art of indian Cuisine"

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