Mixed Vegetable Curry

2 cups broccoli (cut in small flowerets)

1 large potato (peeled and cut in ¾-inch slices)

2 carrots (cut in 1/3-inch slices)

½ cups sour cream

1 cup milk

2 tablespoons flour

½ teaspoon turmeric

1 teaspoon cumin powder

t tablespoon coriander powder

pinch of hing

1 ½ teaspoons salt

ghee for deep frying

Steam broccoli until tender. Deep fry potatoes on high heat until golden and tender. Then deep fry carrots until golden and tender. Drain and set aside vegetables.

In small sauce pan put 1 tablespoon ghee and add flour and milk. Bring to a boil and cook until mixture thickens. Add all spices except salt and cook 30 seconds more. Then stir in sour cream and salt. Mix vegetables into sauce. Serve hot.

Serves 4.