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Clean & dice the vegetables in small cubes. Slice the onions in long thin slices. Crush the ginger and garlic.
Heat the oil and pop the mustard seeds. Add the curry leaves and asafoetida. Add the ginger, garlic and onions. Saute the onions until golden brown. Add the tomatoes and a little water after a minute.
Add the diced vegetables and saute until 1/2 done. Make a paste of the chilli powder and turmeric in a little water and add to the vegetables. Add a little water, if necessary, to cook the vegetables or cover the vessel and allow it to steam cook.
Add the salt when the vegetables are almost fully cooked. Continue to saute for a few minutesto allow the salt to be absorbed.
Remove from the heat and sprinkle the cilantro on top. |
