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Spicy Veggies

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“These veggies are a great change with marvelous taste!! A version of "Panch Charchari" from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large frying pan over medium heat.
  2. Saute the mustard seeds until they pop.
  3. Remove from pan and set aside.
  4. Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
  5. Stir in the eggplant, beans, peas and tomatoes.
  6. Mix in the curry paste and half the coriander.
  7. Cover and simmer for 20 minutes, stirring occasionally.
  8. Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.

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