Title: Mixed Vegetable Curry
Categories: Entree Vegetable Ethnic
Yield: 6 Servings

1/2	lb	Turnips
1/2	lb	Potatoes
1/2	lb	Carrots
1/2	lb	Tomatoes
1	c	Oil
2	ts	Garlic and ginger ground
		Together
2	ts	Ground fresh green
:	c	hillies
	2	Bunches fenugreek leaves
1	/2 l	b Onions
	2 t	s Salt

Wash all the vegetables, peel as necessary, cut into pieces, and set aside.

Heat oil and fry all the vegetables until they are light brown.

Chop onions finely and mix together with all the ground spices.

Add onions and spices to the vegetables and fry together until light brown. Add salt.

Add 1/2 cup hot water and cook over slow fire until vegetables are done and thick gravy forms. Take care not to overcook or stir too vigourously to avoid mashing the vegetables.

Compiled by I. Chaudhary Gold Coast, Oz

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