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Vegetable curry (jung)

Yield: 4 Servings

Ingredients:

• 2 tb Ghee
• 1/2 ts Cumin seeds crushed
• 1/2 ts Coriander seeds crushed
• 1 tb Ginger root minced
• 1 tb Garlic minced
• 1/2 c Onion diced
• 1 ts Turmeric
• 1 ts Garam masala
• 1/2 ts Chili powder
• 1 Dried red chili minced
• 2 Bay leaves
• 2 c Mixed vegetables chopped
• 1 c Potatoes diced
• 1 c Tomatoes diced
• 1 c Water
• 1 ts White vinegar
• 1 tb Tamari
• 1 ts Pepper

Instructions:

Heat ghee in a large pot. Add cumin coriander ginger garlic & onion & stir-fry for 1 minute. Add turmeric garam masala chili powder minced red chili & bay leaves. Mix well & stir-fry for another minute. Add vegetables potatoes & tomatoes. Mix well & cook for another 5 minutes. Add water & bring to a boil. Add remaining ingredients. Serve hot over boiled rice. Adapted from Betty Jung The Kopan Cookbook

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