Jain Mixed Veggies

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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4

Ingredients

  • 10 to 12 - French beans, chopped
  • 2 - ridge gourds, peeled, diced
  • 1 - small cucumber, diced
  • 1/2 cup - bottled gourd, peeled, diced
  • 1/2 cup - peas, shelled
  • 1/2 cup - cabbage, shredded
  • 1 - small green Tomato chopped
  • 1 - tomato, grated
  • 50 gm - paneer, grated
  • 1 tbsp - roasted, sesame seeds
  • 1 tbsp - coconut, grated
  • 1 tsp - Wheat flour
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Coriander seed powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Garam Masala powder
  • 1/2 tsp - dried Mango powder
  • 3 to 4 pinches - Asafoetida powder
  • 1/2 tsp - each mustard and Cumin seeds
  • 1 stalk - Curry leaves
  • 1/2 tsp - coriander leaves, finely chopped
  • Salt to taste
  • 2 tbsp - oil.

How to Make Jain Mixed Veggies

  • Grind paneer, sesame, coconut, paneer, grated tomato to a paste.
  • Boil French beans and peas till tender, drain and keep aside.
  • Heat oil in heavy bottom pan, add seeds, asafoetida, curry leaves.
  • Allow to splutter, add gourds, green tomato cucumber, stir-fry for 2 minutes.
  • Add cabbage, cover, cook for 5 minutes, stirring in between.
  • Add ground paste, dry masala powders, stir cook till oil leaves sides of pan.
  • Add 1/2 cup hot water, salt, stir, cook till gravy is well blended.
  • Sprinkle wheat flour, stir, simmer for a minute for gravy to thicken.
  • Take off flame, pour into serving dish.
  • Garnish with chopped coriander.
  • Serve hot with phulkas, puris, or any other type of roti.