Mixed Vegetable Curry

(contributed by Vardhini Parthasarathy, Stillwater)

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Ingredients:
Carrots, potatoes, french beans (cut into tiny cubes)		2
Canned corn		1/2 can
Peas		1/2 pack (frozen)
Onions(finely cut)		1 cup
Tomatoes		2-3
Cloves		2-3
Cinnamon		1 stick
Bay leaves		1-2
Ginger-garlic paste		1 tsp
Red chilli powder		1 tsp.
Turmeric Powder		1 tsp.
Garam Masala Powder		1 tsp.
Mustard seeds		as required
Cumin powder		as required
Vegetable oil		4 tbsp.
Salt to taste
Coriander leaves		chopped

Method:
1.	Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2.	Boil all the vegetables in a pressure cooker and set aside.
3.	Heat oil in a pan.
4.	Fry mustard, jeera, and all the spices.
5.	Once mustard splatters, fry the onions till light brown.
6.	Add tomato-onion paste and saute until oil separates.
7.	Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8.	Add the vegetables and cook on low flame for 7 - 8 minutes.
	Garnish with coriander leaves and serve hot. Can be served with rice or chappathis.