Mixed Vegetables

mixed-vegetables-indian-curry-shackI think Mixed Vegetables is one of the coolest preparations. Most of the times, when I am undecided as to what I have to cook for lunch or dinner or when I have small amounts of different vegetables in my refrigerator, mixed vegetables or pav bhaji are the two preparations that come to my mind. But, in no way does this undermine it’s deliciousness. It can be a great lunch or dinner dish or a fabulous party main-course dish. Relish these with roti, plain paratha or dal and rice.

Here are the steps for you all;

Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Servings 4
Main Ingredients Potato, Cauliflower & Eggplant/Brinjal
Course Main-course
Level Of Cooking Medium


Ingredients                                                                  

  • Potatoes  3 medium (skin peeled, diced and rinsed)
  • Cauliflower  150-200 grams  (florets removed and rinsed)
  • Eggplant/Brinjal  100-150 grams
  • Capsicum/Bell-peppers (any colour)  1 or half and half
  • Carrot  1/2 diced
  • Ginger  1 1/2 inch piece (chopped)
  • Garlic  4 cloves (chopped)
  • Onion  1 large (chopped) – Optional
  • Green Chillies 2 chopped
  • Tomato  2 medium (chopped)
  • Coriander Leaves  2 tablespoons chopped
  • Cumin Seeds  1/2 teaspoon
  • Asafoetida (hing)  a pinch
  • Turmeric Powder  1 teaspoon
  • Red Chilli Powder  1 teaspoon
  • Coriander Powder  1 teaspoon
  • Garam Masala  1/2 teaspoon
  • Cooking Oil or Clarified Butter (Ghee)  2-3 tablespoons
  • Salt  to taste

Method

Step 1
Heat oil or ghee in a pan (kadhai). Add cumin seeds and asafoetida (hing). Once the cumin seeds start crackling add ginger and garlic. Add onion after a minute and keep stirring. Once the onion becomes golden brown (about 3-4 minutes), add all the other vegetables (except tomatoes and coriander leaves) and mix well.

Step 2
Sauté the vegetables for 5-7 minutes. Add salt, turmeric powder, coriander powder and red chilli powder and mix well so that the spices coat the veggies evenly. Cover the pan with it’s lid. Simmer and cook for 15-20 minutes on low flame (timing may vary with the size of the vegetables and level of flame). At intervals, remove the lid and stir the vegetables then cover with the lid and continue to cook.

Step 3
Once the vegetables are 75% cooked add tomato, mix and continue cooking. Once the vegetables are 100% cooked add garam masala and mix. (While mixing, bring your spatula from the edges so that the cauliflower florets don’t split or get mashed.) Garnish with chopped coriander leaves and serve hot with roti,  parathas and curd/natural yogurt or as a side dish to dalrice.mixed-veg-and-roti-ics

I would love to hear your feedback when you try this dish.

Bon Appétit!
Anugya

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One Comment

  1. What a fab recipe Anugya, a perfect way to use up vegetables and it sounds so delicious. Thanks for sharing 🙂

     

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