Bhaji
Contributed by Jo

Known in its English translation as a mixed vegetable curry, this is a
quick meal that gives you a great taste of India. Serve with rice or
pita bread.

1/4 cup vegetable oil
1 medium onion, chopped
4 cloves of garlic, minced
1 1/2-inch piece of gingerroot, peeled and chopped
1 fresh green chili
1 cinnamon stick
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1 large potato, peeled and cut into 1/2-inch cubes
1 pound broccoli, cut into 1-inch pieces
2 large carrots, cut into 2-inch strips
1 small head of cauliflower, cut into 1-inch flowerets
1 large tomato, chopped
1 cup water
salt to taste

In a large saucepan, fry the onion, garlic, ginger, green chili, and
cinnamon with the vegetable oil over a medium heat until the onion is
translucent and semi-brown.

Mix in the curry powder and the turmeric, and continue to cook for
another 2 minutes, stirring often.

Add the potato, broccoli, carrots, cauliflower, tomato, and salt; mix
well.

Pour in the water, cover, and allow to simmer (stirring to ensure that
ingredients don't stick to the bottom) until the vegetables are soft
(about 15 minutes).