Vegetable Curry

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Washington Post

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Ingredients

2 to 3 tablespoons vegetable oil

1 tablespoon panch phoran (a spice blend of cumin, black mustard, fennel, onion and fenugreek seeds)

3 medium tomatoes, finely chopped (not seeded) and their juices

1 teaspoon (heaping) ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon red chili powder

1 to 2 small red (hot) chili peppers, stemmed and not seeded

1 teaspoon salt

2 medium potatoes, peeled and cut into 1/2-inch pieces

1/2 cup shelled lima beans

1 to 2 cup water

1/2 cup okra, cut into about 1/3-inch rounds

1/2 cup chopped string beans

Uncooked kernels from 2 ears of corn

1/2 cup coarsely chopped cilantro leaves, for garnish

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