Ingredients:
Egg plant / Aubergine (diced in big bites) - 2 cups
Baby corn - 1 cup
Broccoli - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Coriander leaves - for garnishing
Almods - for garnishing
Procedure:
1. In a frying pan add 2 tbsp oil and fry baby corn and broccoli first for 5 min. Don't let them burn and keep stirring in between and keep them aside. Now fry egg plant for 3 to 4 min till they become just tender. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Mix it again and let the curry simmer for about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.
