Vegetable Masala

Ingredients

• 0.75 teaspoon Mustard seeds
• 2 count Onions (Slice onion and keep aside.)
• 4 count Ladies finger (okra) (Cut lady's fingers into big pieces- approx. 2-3)
• 2 count Tomatoes (Cut tomato into half and then cut into small pieces.)
• 4 count Green chillies (Cut each chilli into 2-3 pieces.)
• 2.5 teaspoons Eastern vegetable masala
• 2 tablespoons Coconut milk powder (Dissolve in 1 cup warm water)
• 0.25 cup Water (Approximate amount for boiling)
• 2 tablespoons Oil (For frying)
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. 1Wash all the vegetables thoroughly. Slice the onions and set aside. Cut the lady's fingers into large pieces, approximately 2-3 inches each. Halve the tomatoes and then chop them into small pieces. Slice each green chilli into 2-3 pieces.
2. 2Heat a little oil in a khadai over medium heat. Add the mustard seeds and fry until they begin to pop.
3. 3Add the sliced onions to the khadai and stir-fry until they are translucent. Add the lady's fingers and salt, and continue to fry until the lady's fingers are tender. Then, add the chopped tomatoes.
4. 4Mash the mixture slightly, then add the green chillies and Eastern vegetable masala. Stir well to combine. Pour in a little water, approximately 1/4 cup, and bring the mixture to a boil.
5. 5Dissolve the coconut milk powder in 1 cup of warm water. Add this coconut milk to the masala mixture. Turn off the heat just as the coconut milk begins to boil. Do not allow the mixture to boil further. Serve hot.