Do you enjoy a dish with lots of vegetables laid together in harmony? I simply adore a dish cooked with a melange of colorful flavoursome vegetables and greens. If you like the recipe detailed below, you may like some of the other recipes of assorted vegetables, like Shukto and Sweet Mixed Vegetables.
Mixed Veggie Delight is a vegetable curry made quintessentially in South Indian style. The best part of this dish is that it is awfully simple and flexible. Just bung a random mixture of different vegetables into a wok, cook them to perfection and your dish is ready.
Before you start cooking, please note that you ought to use all the veggies roughly in equal proportion. You may take help of a measuring cup or simply rely on your cooking instinct like me :D
Ingredients: Cooking time:40 minutes
For my preparation I have used the following vegetables measuring one cup of each - Hyacinth beans (shim), potatoes, bottle gourd, carrots, papaya, plantain, green beans and eggplants (all diced).
(Since of all the vegetables, papaya takes time to cook, I have parboiled it in microwave for 10-15 minutes to reduce my cooking time.)
1/2 cup of grated coconuts
400 ml curd
1 medium onion (julienned)
1 tomato (chopped)
5 cloves of garlic
1/2 inch of ginger
5-6 green chillies
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric powder
Salt to taste
White oil for cooking
1/2 tsp black mustard seeds
Few curry leaves
4 dry red chillies
A pinch of hing
For final tadka:
Few curry leaves
1/2 tsp mustard seeds
1) Heat 2 tbsp oil in a pan. Temper the oil with the ingredients for sauté. When hint of an aroma touches your nostril, add onions and tomatoes along with a dash of turmeric powder.
2) While onions taking time to get translucent, grind the following ingredients to a paste using a blender - garlic, ginger, green chillies, cumin seeds, coriander seeds, salt, grated coconut and curry leaves.
3) Now add the following vegetables one after another into the pan, in that order - hyacinth beans, papaya, potato, bottle gourd, carrots, green beans, plantain and eggplant. (Please note that the last three ingredients are to be added only after the first five become half-cooked.)
4) Add water whenever the mixture turns dry and cook covered on medium flame throughout.
5) When vegetables are all 80% done, add the coconut paste and 400 ml of curd. Simmer till vegetables are cooked through.
6) Heat oil in another pan and temper the oil with the ingredients mentioned for the final tadka. Just before taking the curry off the heat, check the seasoning and add this tadka. Stir in and turn the heat off.
7) Enjoy the curry hot with rice.