2-3 tomatoes, skinned and chopped, or
4 tablespoons lemon juice
salt
Method:
Heat the oil in a large wok
or heavy-based saucepan, add the onion and fry gently
for 5-10 minutes or until lightly browned.
Add the
garlic, ginger, chili powder, coriander, turmeric and a
pinch of salt, and fry for 2-3 minutes.
Add the diced
vegetables and stir-fry for a further 2-3 minutes. Add
either the chopped tomatoes or the lemon juice. Stir
well and add a little water.
Cover and cook gently for
10-12
minutes, or until the vegetables are tender, adding a
little more water, if necessary, to prevent the
vegetables sticking to the bottom of the wok. Serve
immediately.