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Measurements
      Title: South Indian Vegetable Curry
 Categories: Main dish, Indian, Vegetables
      Yield: 4 Servings
 
    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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