8 1.25lbmixed, trimmed, cubed vegetables, such as stringbeans, carrots, potatoes, cauliflower, spinach, cabbage, beets, squash, peas 2medium-size, firm ripe tomatoes, diced 0.5Tfresh ginger root, minced or pureed 3cwater 1tseeded fresh hot green chilies, finely minced or pureed 0.5tturmeric powder 1Tcoriander powder 1tSugar or sweetener 3Tfinely minced fresh coriander or parsley leaves 1Tvegetable oil or ghee 1tsalt 0 0 0 0 0 0 0 0 0 0 Ingredients for preparing fried seasonings: 1 tablespoon ghee or vegetable oil 1 ¼ teaspoons cumin seeds ½ teaspoon black mustard seeds ¼ teaspoon black cumin seeds (kalonji), if available 1/8 teaspoon coarsely ground black pepper 1 small cassia or bay leaf, crumpled 1 teaspoon lemon juice 1. Combine all the vegetable ingredients in a 4-quart saucepan, bring to a boil over high flame, reduce the flame to medium low, cover and simmer until the vegetables are tender. Remove the pan from the flame. 2. Heat the ghee or vegetable oil in a small saucepan over a medium-high flame, drop in the cumin seeds, black mustard seeds, black cumin seeds, freshly ground black pepper, and cassia leaf, and fry until the mustard seeds sputter and crackle. Pour the seasoning into the boiled vegetable, cover, and allow the seasonings to soak into the broth. In a few minutes, stir in the lemon juice and offer to Krsna