A mild Gujarati-style curry without onion and garlic, using seasonal vegetables.
Heat oil in a pan; add mustard and cumin seeds and let them crackle. Add green chilli and ginger, then add all vegetables and sauté for 2–3 minutes. Add turmeric, coriander-cumin powder, chilli powder, salt and a little water; mix well. Cover and cook on low flame till vegetables are soft, adding water as needed. Finish with sugar/jaggery, lemon juice and coriander; simmer 2 minutes.
Ingredients
Instructions
