Vegetable Curry Jung

2 tb Ghee

1/2 ts Cumin seeds, crushed

1/2 ts Coriander seeds, crushed

1 tb Ginger root, minced

1 tb Garlic, minced

1/2 c Onion, diced

1 ts Turmeric

1 ts Garam masala

1/2 ts Chili powder

1 Dried red chili, minced

2 Bay leaves

2 c Mixed vegetables, chopped

1 c Potatoes, diced

1 c Tomatoes, diced

1 c Water

1 ts White vinegar

1 tb Tamari

1 ts Pepper

Heat ghee in a large pot. Add cumin, coriander, ginger, garlic & onion & stir-fry for 1 minute. Add turmeric, garam masala, chili powder, minced red chili & bay leaves. Mix well & stir-fry for another minute. Add vegetables, potatoes & tomatoes. Mix well & cook for another 5 minutes. Add water & bring to a boil. Add remaining ingredients. Serve hot over boiled rice. Adapted from Betty Jung, "The Kopan Cookbook"