A mix of vegetables (cauliflower, potato, bell pepper etc…) are finely chopped and cooked in oil along with whole spices. Powdered spices are mixed in during the last stage of cooking to spice up the mixed vegetables. Serve mixed vegetable curry with plain steamed rice or with roti etc..
Makes: around 4 Servings of Mixed Vegetable Curry.
Cauliflower 1/4th of Small Head
Potato 2 Small
Onion 1 Large
Bell Pepper 1
Green Peas 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Green Chiles 1 – 2
Garam Masala Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cilantro Few Sprigs
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, break cauliflower into small florets and roughly chop the florets.
Peel, wash and chop the potato into small pieces.
Wash and finely chop the tomato.
Peel and finely chop the onion.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Wash, remove stems and slice the green chiles.
Wash the cilantro and finely chop the cilantro leaves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, stir in onion and fry till golden brown in color.
Then stir in cauliflower, potato, bell pepper and green peas.
Cook covered till the vegetables are cooked well.
Uncover and fry for a minute or two, stir in chopped tomato, garam masala powder, coriander powder and salt.
Fry for another minute and remove from heat and stir in chopped cilantro.
Serve mixed vegetable curry with plain steamed rice or with roti etc..
Notes: Make sure all the vegetables are cooked well.
Suggestions: Adjust spice with red chili powder. If any of the vegetables are not cooked properly, put the pan back on heat and cook covered on low flame till done.
Variations: Check other recipes with mixed vegetables here.
Other Names: Mixed Vegetable Curry.