Vegetable Tarkari is a traditional vegetable curry, popular in Nepal as well as in Bangladesh and Eastern parts of India. It is usually cooked with potatoes, cauliflower, carrots, peas, and beans. The vegetables are cooked in a mildly spiced tomato-based sauce and served with steamed rice.
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Heat the oil in a large pot over medium heat.
Add the cumin, mustard, and fenugreek seeds and cook for 1 minute.
Add the turmeric, coriander, and red chili powder and cook for another minute.
Add the garam masala and cook for another minute.
Add the onion, garlic, ginger, and green chilies and cook for 5 minutes, stirring occasionally.
Add the tomatoes and cook for another 5 minutes.
Add the vegetables and salt and cook for 10 minutes, stirring occasionally.
Add the water and bring to a boil.
Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
Garnish with cilantro and serve.
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