Hearty Mixed Vegetable Curry

1.Heat 2 tablespoons of oil in a large pot over medium heat.

2.Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add 1 large onion, finely chopped, and sauté until golden brown.

4.Stir in 4 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for another minute until aromatic.

5.Add 2 green dry chilies, broken into pieces, and sauté for a minute.

6.Sprinkle in 2 tablespoons of curry powder, 1 teaspoon of turmeric powder, and 1 teaspoon of coriander powder, stirring well to combine with the onion mixture.

7.Add all the chopped vegetables: 1 cup cabbage, 1 cup cauliflower, 1 cup fenugreek leaves, 1 cup brinjal, 1 cup dudhi, 1 cup turiya, 1 cup galka, 1 cup parvar, 1 cup spinach, 1 cup carrot, 1 cup pumpkin, 1 cup kankoda, 1 cup sargao, 1 cup suran, 1 cup tinsa, 1 cup radish, and 1 cup mogri. Stir well to coat the vegetables with the spices.

8.Pour in 1 cup of coconut milk and add enough water to cover the vegetables. Stir to combine.

9.Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the vegetables are tender.

10.Check for seasoning and adjust with salt and pepper as needed.

11.Once cooked, garnish with fresh cilantro before serving.