Recipe can be found @ Zesty South Indian Kitchen
What you need
Chinese eggplant: 3 ½ cup (chopped into bite size)
Tomato: 2/3 cup (chopped into bite size)
Onion: ½ cup (chopped into thin pieces)
Green onion: ¼ cup (chopped into fine pieces, I used both white and green part)
Radish: 1/4cup (chopped into bite sizes)
Carrot: 1/4cup (chopped into bite size pieces)
Red bell pepper: 2/3 cup( chopped into bite size pieces)
Curry leaves: 2 sprig
Urad dal: ½ tablespoon
Mustard seeds: ½ teaspoon
Cumin seeds: ½ teaspoon
Olive oil: 2 tablespoon
Turmeric powder: 1/2 teaspoon
Salt: 1 teaspoon or to taste
Chopped coriander leaves: 2 tablespoons (For garnish)
How I made
In a flat bottomed pan heat oil and add cumin, mustard seeds and urad dal. When mustard seeds start spluttering add onion and curry leaves and fry until onion become slightly translucent or change color it takes about 5 minutes and curry leaves becomes crispy.
To this add turmeric and fry for another 2 minutes. Then add all the cut vegetables and salt and cook for another 5 minutes or until they are done. To this add Goda masala and mix every so that all the veggies gets coated with masala. Remove from the fire and garnish with chopped coriander leaves.
Enjoy with warm rice or rotis.
Preparation time: 15minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes I will