Gujarati Style Sweet And Sour Mixed Vegetables

2 tbsp vegetable oil 1/2 tsp black mustard seeds 15 fresh curry leaves 3 cups assorted vegetables (cauliflower, beans, zucchini, carrots, etc.) 1 medium Yukon Gold potato, peeled and diced 1 plum tomato, diced 2 tbsp dessicated unsweetened coconut 1/4 cup Knorr Tamarind Sauce 1/2 tsp turmeric salt to taste 1/2 tsp ground coriander seeds 1/2 tsp ground cumin seeds 2 tbsp finely chopped fresh coriander leaves 1 tbsp lemon juice

Warm oil in non-stick skillet over medium high heat. Add mustard seeds and curry leaves and sauté 30 seconds. Add vegetables, potato, tomato, coconut, Knorr Tamarind Sauce, turmeric, salt, ground coriander and cumin. Mix well, cover, reduce heat to medium low and cook for 20 minutes until the vegetables are tender. Stir occasionally in between.

Uncover skillet, increase heat to medium high and cook 5 minutes to boil off excess sauce. Mix in fresh coriander and lemon juice, serve. Delicious with hot chapattis!

Tip:You can prepare just green beans this way or any other vegetable of your choice, including potatoes. Shrimp or chicken can also be substituted for the vegetables to make the dish non-vegetarian.

Makes 4 servings.