(I usually use yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also good options)

In the course of cooking Indian food, I’ve found that many dishes have a great number of similarities. This is a distilled version of what they have in common.

Since not every cook has every ingredient, and there’s no accounting for taste, I’ve put an asterisk (*) next to the ingredients and steps that are required. The rest can be considered optional. – see original post for more information -

in the crock pot