MIX VEGETABLE CURRY (Arabic style)

When you read the name, it might sound as typical mix vegetable curry.. But this is a much simpler recipe, than the normal mix veg cooked at home, esp for a working lady...

Authentically, it is a non veg Arabic dish, with mutton kheema added to it, but I generally make it without kheema. I actually don't know the name of that Arabic dish, though I have been eating it all the years I have spent in Kuwait during my childhood. It was made by my dad's friend and sent to our home. Then once, when he came down to India, he made this dish for us, with Kheema ofcourse.. But by then, it was too awkward to ask him, "whats the name of this dish?" :-p

Whatever it is.. I hope you enjoy it.. ;-)

Ingredients:

• 1 big brinjal (bhartha wala), cut in rings.
• 2-3 large potatoes, cut in rings.
• 2 capsicums, cut in rings
• 2 large onions, cut in rings.
• 2 medium sized tomatoes, cut in rings.
• 8-10 slit green chillies.
• 1 cup of sliced button mushrooms.
• few mint leaves.
• some fresh coriander leaves.
• 1 pack of tomato puree.
• Half pack of coconut milk (optional)
• 2 tsp cumin powder.
• 2 tsp coriander powder
• 1 tsp turmeric powder.
• 2 tsp chilli powder.
• 1 tsp garam masala powder.
• 2-3 tbsp. oil, and oil for frying.
• salt to taste.

Method :

• Heat oil in a pan. Fry brinjals on both the sides for 30 secs. Switch off the flame. Spread the brinjals to cover the base of the pan. Sprinkle some salt on it.

• Place potatoes on the brinjals. Sprinkle with salt.
• Layer it with capsicum, and green chillies, followed by onions, tomatoes and mushrooms. Sprinkle each layer with salt.

• If you are using mutton kheema, just fry the kheema in oil for 5-6 mins, sprinkled with blackpepper and salt.Add this layer of kheema above the tomato layer.
• Pour the pack of puree and coconut milk in a bowl. Add all the powdered masala and little salt to it. Add two cups of water and mix well.

• Pour the mixture over layered vegetables.
• Add mint leaves and roughly chopped coriander leaves.
• Cover with a tight lid and allow it to cook for 20 mins on low flame, checking occasionally for the water content.
• Uncover, and cook till gravy thickens.
• Serve hot with chapatis or rice.