MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       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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