Hurt Vegetable Patia

3-1/2  cups		Ubiquitous Curry Base [recipe]
3  teaspoons		cardamom pods
3  servings		frozen mixed vegetables
2  tablespoons		oil
1		medium onion, chopped small
2		cloves minced garlics
1  teaspoon		minced fresh ginger
1  teaspoon		cumin
1  teaspoon		ground coriander
3		cinnamons
1  teaspoon		salt (to taste)
1/4  teaspoon		cayenne pepper ground
1/2  cup		cilantro, coarsely chopped (coriander)
2  tablespoons		malt vinegar
1  teaspoon		sugar
2  teaspoons		paprika
1		Pickled Jalapeno Pepper
1/4		Fresh Mango

Tip: For nutritional information on all the ingredients in Hurt Vegetable Patia just click on each ingredient name. Then adjust the serving size for any Hurt Vegetable Patia ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To base base sauce, add cinnamon, cardamom, vinegar, sugar. Stir to mix. Add salt to taste. Heat on med-low for 30 minutes.

When sauce is ready eat the oil in a large pot over medium-high heat. Add cumin, ground coriander,paprika and bloom for 10-20 seconds, then add garlic, ginger, cayenne, and onion. Cook while stirring until onions are still holding shape, but have cooked
Add in frozen vegetables and stir fry.

Add a large handful of the cilantro to the pot and mix it in. Simmer for another 10 minutes.

Add another small handful of cilantro a few minutes before serving.