Instructions:

Yield: 4 servings

1/4 cup Oil
1 pinch Mustard seeds
1 1/2 tsp Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 tsp Coriander, ground
2 1/2 tsp Cumin, ground
1/4 tsp 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 tsp Salt
1 pinch Sugar
1 1/2 cup Coconut milk
4 tbsp Cilantro, chopped
1/4 tsp 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.