Vegetable Kolhapuri Soup

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

Frozen mixed vegetables (carrots, peas, corn, lima beans, cut green beans) – 1 pound
Potatoes – 3 no
Chopped tomato – 1 no
Chopped onion – 1 no
Curry leaves - 8 no
Yogurt – 2 cups
Coriander (chopped) – 2 tbsp
Vegetable oil - 3 tbsp
Ginger- 1 tbsp
Powdered cumin coriander – 3 tsp
Powdered red hot pepper- 1 tsp
Powdered turmeric- ½ tsp
Salt- 1 tbsp
Mustard seeds – ½ tsp
Cumin seeds- ½ tsp

Preparation

Heat the vegetable oil and add mustard seeds. When they start popping, add cumin seeds followed by the chopped onion. When the onion turns brown, add the mixed vegetable. Fry for two minutes, add potatoes, tomatoes, turmeric powder, powdered red pepper, salt, curry leaves, crushed ginger. Cover the pan and cook the mixture on medium heat for 20 minutes or till the potatoes are soft. Then add the yogurt and stir it thoroughly in the vegetable. Garnish it with chopped fresh green coriander,

Note: This is a tasty dish, which you can go for, once in a while.

Tips: Store yogurt in the refrigerator before and after opening. Yogurt will have the best flavor if your refrigerator is kept at 40° F or lower. The yogurt will keep until the expiration date. Yogurt stored at higher temperatures or for longer times may develop a sharp flavor. If liquid separates, mix it thoroughly into the yogurt before serving. Do not freeze yogurt. It will separate when thawed. Foods containing yogurt as an ingredient, such as Popsicles or cooked casseroles, may be frozen.