This dish goes well with plain rice or 'Simple Rice'.1 It contains a lot of spices, so make sure that the quantity of each spice is not too large.
The ingredients are fit for two to four portions.
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3 to 4 Cups of mixed vegetables, such as for instance carrot, cauliflower, potato and / or pumpkin.
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½ Bell pepper.
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3 or 4 Tomatoes.
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2 Spoons ghī / sesame oil.
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½ Teaspoon black / brown mustard seeds.
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2 Teaspoons minced ginger.
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¼ Teaspoon minced chili pepper (optional).
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¼ Teaspoon tumeric powder.
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¼ Teaspoon cumin powder.
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¼ Teaspoon coriander powder.
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¼ Teaspoon fenegreek powder.
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¼ Teaspoon paprika powder.
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¼ Teaspoon bay leaf powder.
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¼ Teaspoon fennel powder.
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¼ Teaspoon curry leaf powder.
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¼ Teaspoon clove powder.
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¼ Teaspoon cardamom powder.
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¼ Teaspoon cinamon powder.
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¼ Teaspoon garam masala.
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¼ Teaspoon black pepper powder.
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2 Teaspoons dried tomato pieces or 1 teaspoon tomato powder.
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1 Teaspoon salt.
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Wash and cut the vegetables.
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Roast the bell pepper (in one piece).
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Blender the bell pepper with the tomatoes.
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Heat the ghī or oil.
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Add the mustard seeds and let them pop with a lid on the pan.
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Add the ginger, chili, tumeric, cumin, coriander, fenegreek, paprika, bay leaf, fennel and curry leaf and bake the spices a few moments.
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Add the vegetables and bake them a few moments.
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Add the tomato sauce, clove, cardamom, cinamon, garam masala, dried tomato and black pepper, stirr, and let everything simmer (without lid) until the sauce is thick and the vegetables are done.
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Add the salt and stir.