Vegetable curry

Vegetable Curry
2 large onions, minced
2-3 garlic cloves, minced
2 green peppers, sliced
2 t. oil
1 t. chili powder
1/2 t. turmeric powder
2 t. coriander powder
2 large tomatoes, chopped
2 lbs vegetables (carrots, peas, potatoes, beans, cauliflower)
1 t. brown sugar
2 t. salt
1 c. boiling water
4 T. lemon juice
Fry onion, garlic and pepper in hot oil until light brown. Add the spices and tomatoes, and fry well, stirring constantly to prevent the spices from sticking. Add remaining vegetables, sugar and salt; stirrng well.
Add the water; cover and cook until vegetables are tender. Five minutes before the vegetables are done, add the lemon juice, and continue cooking until done. Do not overcook. Serve with rice or dahl lentils.