Mixed Vegetables

by karishmavaz25
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Fresh vegetables? Frozen vegetables? Too many vegetables? Here’s a mixed vegetable recipe to enjoy with chapatis or parathas.

Mixed Vegetables

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
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Ingredients

  • 1/2 cup Beans cut into 1/4 inch long pieces (fresh/frozen)
  • 1/2 cup Carrot cut into 1/4 inch long pieces (fresh/frozen)
  • 2 medium sized Potatoes cut into 1/4 inch long pieces
  • 1/2 cup peas (fresh/frozen)
  • 1 large onion chopped
  • 1 tsp mustard
  • 1/2 tsp Cumin seeds
  • 10 curry leaves
  • Pinch of Asafoetida (Hing)
  • 1 tsp ginger garlic paste
  • 5 tbsp tomato purée
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp mix masala (or mix together 1/2 tsp of cumin powder + 1/2 tsp of coriander powder + 1/2 tsp red chilly powder)
  • 1 tsp Kashmiri chilly powder
  • 1/2 tsp Garam Masala
  • 4 tbsp curd (optional)
  • 2 tbsp chopped coriander leaves for garnish.

Instructions

  1. In a pan, heat 3 tbsp oil and add mustard, when it starts to splutter add cumin, asafoetida, curry leaves and mix.
  2. Add onions fry until golden brown, reduce flame to low then add ginger garlic paste fry for few seconds, add the spice powders fry for few seconds, add tomato purée and fry on medium flame until dry or oil starts to separate.
  3. Add cut vegetables and stir fry for 1 minute then add 1 1/2 cup water, cover and cook on medium low flame for 5 - 7 minutes stirring occasionally or till the vegetables are cooked and semi- dry (if required add more water).
  4. Add garam masala and curd (optional) stir cook for 1 minute then garnish with coriander leaves.
  5. Remove from heat and serve with chapatis, parathas or naan.
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