Chukkakura and Mixed Vegetable Curry

Instructions

1. 1

   Wash and chop the chukkakura (sorrel leaves) finely.

2. 2

   Peel and dice the potatoes and carrots into small cubes.

3. 3

   Trim and cut the green beans into 1-inch pieces.

4. 4

   Finely chop the onion, tomatoes, and green chilies.

5. 5

   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.

6. 6

   Add cumin seeds and sauté for a few seconds until aromatic.

7. 7

   Add the chopped onions and green chilies. Sauté until the onions turn translucent.

8. 8

   Add the chopped tomatoes and cook until they become soft and mushy.

9. 9

   Stir in the turmeric powder and coriander powder. Mix well.

10. 10

    Add the diced potatoes, carrots, and green beans. Stir to combine.

11. 11

    Add the chopped chukkakura leaves and mix everything together.

12. 12

    Add salt to taste and a little water if needed. Cover and cook on low heat until the vegetables are tender.

13. 13

    Stir occasionally to ensure even cooking and prevent sticking.

14. 14

    Once the vegetables are cooked, remove from heat and serve hot with rice or roti.