Mixed Vegetable

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 2 cups chopped mixed veggies (carrots, peas, bottle gourd, beans, cauliflower etc.)
  • 1 small capsicum chopped
  • 1 tomato chopped
  • 1 onion finely chopped
  • 1 cup cabbage chopped
  • 1 tsp. ginger, finely grated
  • 3-4 flakes garlic, crushed or grated
  • 1 stalk curry leaves
  • 1 tbsp. coriander leaves
  • 1 tsp. red chilli powder
  • 1 tsp. coriander seed powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sambar masala
  • 3-4 pinches asafetida
  • 1 tsp. wheat flour
  • salt to taste
  • 2 tbsp. oil
  • 1/2 tsp. each cumin, mustard seeds
  • 8-10 grains fenugreek seeds
  • Grind to a powder:
  • 5 cashews
  • 3-4 peppercorns
  • 1/2 slice day old bread

How to Make Mixed Vegetable

  • Heat oil in pressure cooker, add all three seeds. Allow to splutter, add curry leaves, asafoetida. Add garlic, ginger, onions, cook till onions are transparent.
  • Add capsicum, chopped vegetables, cabbage.
  • Stir, add all masalas, 1 cup water, bring to a boil.
  • Cover lid, allow to cook for 2 whistles.
  • Remove from fire, cool cooker till all steam has released.
  • Remove lid, put back to cook.
  • Stir in ground powder, salt, and stir, and simmer till gravy is thick.
  • Garnish with chopped coriander.
  • Serve hot with rice or roti.

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