Vegetable curry - type 2

Ingredients
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*Cut Vegetable - 2 to 3 cups(One of ) Potato, Carrot, Egg Plant, Okra (Ladies finger)
*Onion (optional, usually used with potato, cheppa kazhangu etc.)
*Ghee (Clarified butter) or Edible oil (virgin olive oil, sesame oil etc) - 2 tsp
*Urad dal - 1 tsp (optional)
* chana dal - 1tsp (optional)
*Sambar powder - 1tsp (contains coriander powder, red chilli powder and turmeric)
*Cumene seeds 1/4 tsp
*Perungayam powder/ Hing 1/4 tsp(Asoefoetida powder)
*Mustard seeds 1/4 tsp
*Salt to taste

Procedure
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--Add Ghee to the pan and cook in medium heat
--Add mustard seeds, cumene seeds, urad dal, hing powder once the ghee has melted and fry in medium heat for some few mins
-- if using onion, add onion (cut in small pieces) and let it cook until golden brown
--Add vegetables, sambar powder and salt cook in medium high heat for few mins
--Add little water and cover the pan and cook in medium heat until vegetables are cooked

Vegetable curry or poriyal is ready to serve

Note: For egg plant, cook with the pan uncovered, covering the pan while cooking will cause it to mash up. For Potato masala curry and cheppa kazhangu, pressure cook the root vegetable and peel skin and cook with onion in the above procedure.

Variation: Some people use (red chilli powder + turmeric powder) instead of sambar powder in above recipe

tip for preparing okra (ladies finger): after adding vegetables on tava, cook it on high for a min, this will cause it to char (blacken) a little bit, which gives it a good flavor. Also add two tsp of yogurt, this will prevent okra from sticking togather. Also don't stir too much as other vegetables.