canola oil, enough to deep fry sliced potato and eggplant
1 tbsp, coconut oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 sprigcurry leaves, chopped
1 carrot, diced
1/2 red, yellow, or orange pepper
1 medium broccoli crown, chopped
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
10 string hoppers, shredded
Salt and pepper to taste
Place the sliced potato and eggplant in 2 separate medium bowls and add enough salt and chilly powder to each.
Mix thoroughly making sure that the sliced vegetables are coated well in the spices.
Heat some canola oil about 1 cm deep in a frying pan on medium heat.
Once the oil has been thoroughly heated, place enough of the sliced potato until the pan is filled.
Fry for about 2 – 3 minutes until it turns golden brown, and flip over to fry the other side if not golden brown.
Set aside the sliced potato once all of it has been fried and continue working similarly with the sliced eggplant.
In the meantime, heat the coconut oil in a large saucepan and sauté the onions until they turn translucent.
Next, add your chopped garlic and sauté for a few minutes until softened.
Then, add your least tender vegetable, and let it cook until partially softened before mixing in your next set of vegetables to cook. In this manner, add vegetables set by set until all of them have been incorporated.
Once all vegetables have been cooked to your desired tenderness, add a bit of salt, ground pepper, and remaining spices and mix well.
Lastly, add the shredded string hoppers.
Gently toss and mix everything together until the vegetables are evenly distributed.
Top with the fried eggplant and potato before serving.