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Vegetable Curry
Mi Mi Khaing
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Ingredients
2 medium potatoes
3/4 cup diced green beans
3/4 cup sprigged cauliflower
1 medium eggplant
314 cup cut okra
3 medium tomatoes, fairly green
2 green chilies
1 small bunch coriander leaves
1/2 cup diced salt fish
2 teaspoons dried garlic chips
1 1/2 cups onion, chopped finely
Large pinch turmeric
1/2 cup oil
1 teaspoon ginger powder
1 teaspoon chili powder
Salt to taste
Methods
Peel and cut potatoes and eggplant into 1 inch cubes. Keep eggplant under water. Cut green beans into 1-inch lengths and salt fish into 3/4-inch cubes.
Wash okra, dry, and cut into 1-inch lengths. Chop one tomato finely, and 2 tomatoes in chunks. Trim stalks from chilies. Chip coriander leaves.
Soak garlic chips in 1 1/2 tea spoons water.
Heat oil, put in garlic, onion, turmeric, ginger, and chili powder and fry till fragrant. Add salt fish, finely chopped tomato, and coriander. Stir and cook 3 to 5 minutes.
Add potatoes, 1’ cup water, 1 tea spoon salt and cook 10 to 12 min-utes.
Add green beans, eggplant, cauliflower, and green chili successively, with 3/4’ cup water. After 5 minutes add tomatoes cut in chunks and okra. Correct for salt and cook about 2 minutes after okra is in.

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