This is my superfast throw it all in recipe and I never measure ingredients, just gonwith your gut feel. Each time I make it, there is variation. Just think what flavors you want and add a tinge of your favorite. Of course you need to have an idea of what works with what. Explore.

Ingredients:

• Aubergine – cut in small cubes
• Carrots – cut in small cube
• Cauliflower – 4 to 5 small florets
• Potatoes – cut in small cubes
• Green Beans – cut into 3 to 4 pieces each
• Onion – sliced
• Yoghurt – just enough for the amount of vegetables, 2 tablespoons for the above.
• Turmeric Powder – 1/4th teaspoon
• Chilly Powder – 1/2 teaspoon
• Coriander Powder – 1/2 teaspoon
• Cumin Powder – 1/2 teaspoon
• Black Pepper Powder or whole – 1/4 teaspoon
• Mustard Seeds – 1 teaspoon
• Curry Leaves – 1 Sprig
• Dessicated Coconut – 1 to 2 tablespoon
• Cooking Oil
• Ginger Garilc Paste – 1 Teaspoon
• Salt to taste
• Add a little sugar for taste
• Use coconut milk instead of curd as a variation
• Use Garam Masala at the end for flavor – 1/4 teaspoon

Steps:

• Put all the chopped vegetables in a mixing bowl, clean and strain water. Add Yoghurt, all the spices, salt, ginger garlic paste, green chillies and sliced onions and mix well.
• Heat oil in a pan or pressure cooker (too cook faster). Once the oil is hot add curry leaves and mustard seeds. After it stops sputtering add the vegetables and mix well
• Add desicated coconut and mix well.
• Let it cook for 10 in low to medium low flame. Add water to cover the vegetables and adjust for salt. Can also add a little sugar to adjust the taste.
• Cover and cook till vegetables are cooked. You should cook on low flame for more time or at max medium low flame.
• Uncover and cook onmlow flame till oil separates and consistency is thicker.