The other day I had tried this mixed veg curry for roti which I liked very much but Kundan only kind of liked it. It is slightly creamy and bland as though it is a tweaked version of avail (A famous kerala mixed veg dish cooked in coconut milk). Best thing about this recipe is we can make it with different combination of vegetables like carrot, capsicum, bush beans, potato, cauliflower, green peas, beetroot and so apart from tomato and onion that are added as base. It is quite healthy; however, may not go as well with rice varieties.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1. Carrot – 1
2. Beans – 5-8
3. Capsicum – 1
4. Onion – 1
5. Tomato – 1
6. Green chili – 1
7. Oil – 1 tbsp
8. Salt to taste
9. Turmeric powder – 2 pinches
10. Chili powder – ½ tsp
11. Coriander powder – 1 tsp
12. Cumin powder – ¼ tsp
13. Chopped coriander – 2 tbsp
14. Milk – ½ cup
Step 1: Cut the vegetables into small cubes and roughly chop chili, tomato and onion.
Step 2: Add ½ tbsp of oil in a heated tawa and sauté onion, tomato and chili in it until soft by adding a pinch of salt.
Step 3: Cool the sautéed mixture and grind into fine paste.
Step 4: Heat few drops of oil in the same tawa and sauté the vegetables with required salt, one by one preferably to retain their crisp & colours (each vegetable requires different amount of time depending on their nature and cut size).
Step 5: Now add the tomato-onion paste to the tawa and sauté for a minute and then add salt, turmeric powder, chili powder, coriander powder, cumin powder to sauté for another 2 minutes.
Step 6: Pour a cup of water and add the vegetables to it. Adjust salt and spices if necessary and cook covered.
Step 7: Once vegetables are soft and the gravy becomes thick add the milk and stir in slow heat until it starts boiling and then turn off heat. (Skip milk if you don’t want)
Step 8: Transfer to the serving dish and garnish with fresh coriander. Serve hot with roti/ phulka.