Serves: 4
Total Calories: 209
1. Cut all the vegetables into 3 inch matchsticks. then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion and curry leaves, stirring, until golden, about 5 minutes. Add the coconut, garlic, and asafoetida and stir 30 seconds, then add the vegetables, garam masala, and salt and cook about 5 minutes.
2. Add the tomatoes and cook until all the juices evaporate, about 5 minutes. Transfer to a serving dish, mix in the lemon juice, garnish with the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This South Indian-Style Mixed Vegetables recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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