Recipe for South Indian Vegetable Curry 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1/4 cup Oil
1 pch Mustard seeds
1/2 tsp Ginger, grated
1 lrg Yellow onion, thinly sliced
2 x Green chiles, seeded
1/2 tsp Coriander, ground
1/2 tsp Cumin, ground
1/4 tsp Turmeric
1 sm Potato, cubed
2 x Carrots, cubed
1 x Eggplant, cubed
1/4 lb Green beans, chopped
2 x Green bell peppers, chopped
2 tsp Salt
1 pch Sugar
1/2 cup Coconut milk
4 tbl Cilantro, chopped
Instructions:
Instructions: 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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