There are occasions when I like to have a flavoured rice – any of tomato, eggplant, sesame, coconut, tamarind, lemon… I often pair this with a mixed vegetable curry. That way, I of balance the carbs in the rice with loads of vegetables. It is a wonderful combination – and I am invariably in seventh heaven.
There are several different recipes for mixed vegetable curries. In fact, almost each household would have their own variation. My helper, Hari, often makes this in his own version. The last time we had flavoured rice (Vangi Baath – eggplant rice) I suggested that he use my recipe for the vegetable curry instead. And it turned out aces!

Ingredients
3 cups mixed vegetables of your choice (I used only carrots, green bell peppers and French beans as I had run out of most vegetables)
1 tomato, chopped
1 cup onions, chopped
1 tsp ginger garlic paste
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1 green chili, slit
A pinch of turmeric powder (haldi, manjal podi)
3/4 tsp red chili powder
1 tsp garam masala
Salt to taste
Method
Heat a wok and add cumin seeds
When they begin to splutter, add the ginger-garlic paste
Sauté till aromatic
Add the onions and continue to sauté till they are translucent
Add tomatoes, green chili, salt and turmeric powder
Cook till tomatoes are mushy
At this stage, add red chili powder and garam masala
Mix well and continue cooking until the onions and tomatoes are well combined
Add the vegetables and sauté for about 3 minutes
Add enough water to cover the vegetables partially
Cover and cook on medium heat till the vegetables are done
Switch off flame and garnish with chopped coriander leaves
Serve hot with red/brown rice or Indian flat breads
Enjoy!