Vegetable Curry (Sweet/Carribean)

275g ( 10 oz) green Papaya
275g ( 10) sweet pumpkin
1 green banana
2 carrots
3 sweet potatoes
4 palwals
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 cup cooking oil
1 teaspoon panchforan
1 bay leaf
4 pared green chilies.
2 teaspoons sugar
salt to taste

Peel banana, cut into cubes and rub with a little turmeric. Boil for 3 minutes, drain water.

Wash, peel and cube the vegetables.

Place vegetables in a saucepan except green banana, eggplant and pumpkin.

Make paste of the ground spices and mix with vegetables. Pour water just to cover vegetables. Put lid to on, cook over moderate heat.

When vegetables are half cooked add green banana, carrot and pumpkin. Cook covered.

Add salt and and sugar, correct the taste when vegetables are soft. Stir, remove from heat.

Heat oil in a pan. Put in panchforan, stir quickly. Add bay leaf and green chili, stir for 30 seconds. Pour in the vegetables, stir once, bring to a boil. Serve immediately with rice or bread.

Serves 4 to 6 people