Friday, 13 March 2015

Mixed Vegetable Curry


Chapattis or rotis served with dhal and a dry curry makes a filling meal. Not many of the traditional south Indian curries go well with chapattis. This curry makes a great combo with pulka or chapattis. Moreover, this recipe would come in handy when you have little quantities of several vegetables left and you can churn out a quick curry. Give it a try.

Ingredients: (serves four)
Mixed vegetables – 4 teacups or 800ml measure*
Onion – 1 no, chopped finely
Turmeric powder – ¼ teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Everest sabzi masala – 1 teaspoon
Kashmiri chilli powder – ½-1 teaspoon (adjust to taste)
Salt – to taste
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – ½ teaspoon 
Curry leaves – a few

*You may use French beans, carrots, potatoes, cauliflower, green peas and even plantain. Separate the cauliflower florets. Shell the green peas. Cut the other vegetables into medium sized cubes.

Mixed Vegetable Curry
Method: Wash the cut vegetables well and drain completely. Keep aside.  Heat oil in a kadai, add mustard and cumin seeds. When they start to sputter, add chopped onion and sauté till onion pieces start to brown. Now add the cut vegetables. Add salt, turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Cover and cook on low flame till the vegetables are cooked. Now add Everest sabzi masala and mix well. Simmer for a minute and switch off the stove. Garnish with curry leaves and serve hot with roti/chapatti/pulka and dhal. 

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