Gujarati-Style Mixed Vegetable Curry

1 tbp vegetable oil
1 tsp cumin seed
2 tbs sugar
1 tbs ground coriander
1 tsp salt
1 tsp ground cumin
1 tsp ground red pepper (cayenne)
1/2 tsp ground tumeric
2 medium tomatoes, cut into 1 inch pices (1 1/2c)
2 cups water
2 cups frozen green pigeon peas or green peas
1 medium baking potato, peeled, cut into 1 inch cubes
(1 1/2 cups)
1 medium sweet potato peeled and cut into 1 inch
cubes (1 1/2 cups)
1 medium carrot pelled and cut into 1 inch cubes (1 1/2c)
1/2 cup flat pea pods or snow (Chinese) pea pods
2 tbs chopped fresh cilantro

1. Heat oil in 3 quart saucepan over medium heat.
Add cumin seed; sizzle 10 to 20 seconds. Stir in
sugar, coriander, salt, ground cumin, red pepper
and tumeric; cook 5 to 10 minutes.

2. Stir in tomatoes. Cook uncovered 1 to 2 minutes,
stirring ocasionally, until paritally warm.

3. Stir in remaining ingredients except cilantro.
Heat to boiling, reduce heat. Cover and simmer 10
to 12 minutes or until vegetables are tender. Sprinkle
with cilatnro.

6 Servings