Two of my favorite veggies on one plate! This dish had a lot of spice but wasn't spicy. The trick to Indian cooking is to cook at a lower heat for a longer period of time so that the delicious spices (cumin, turmeric, coriander and etc.) are able to release their flavors. Sometimes I have the tendency to add too many ingredients to a recipe, but I'm glad I didn't do it this time. This was simple and delicious.
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