MIXED VEGETABLE CURRY

Mixed Vegetable curry is an ideal choice for vegetarians and for people following lent . I usually prepare this mixed veg curry on the days the vegetables are few at home i.e the day prior to market .

We have vegetable markets near our homes called Rythu bazaar . These vegetable markets are basically promoted such that the farmers can bring their products and sell at their price without mediators. They will get correct pricing and the customer is not levied high too. The vegetables are fresh and sold in bulk quantities . You need to purchase 250 gms at a minimum. Rythu bazaars have become a common place to meet all colony people and share news.

Coming back to the preparation of mixed vegetable curry. This is a simple dish with regular ingredients. The uniqueness of this dish is the taste of each vegetable that gets combined as a whole. I cook this in the AMC dish which retains each vegetables taste and aroma too while cooking. Water is not required for cooking.

Ingredients :

Capsicum : 1 no (diced into 1 inch cubes)

Beans: 4 nos (cut into 1 inch length)

Potato:1 no. ( diced into 1 inch cubes)

Carrot: 1 no (cut into 1 inch length)

Tomato:1 no.(cut into small pieces)

Cauli flower:2 to 3 small florets

Green peas:1/2 cup

Onion: 1 medium size(cut into small pieces)

Green chilly:1 no.(slit length wise)

Vegetable oil: 4 tspn

Chilli powder: 1 tspn

Coriander powder: 1 tspn

Turmeric powder: ¼ tspn

Salt: ¾ tspn

Ginger-garlic paste: ½ tspn

Garam masala powder: ¼ tspn

Coriander leaves: few sprigs(for garnishing)

Ingredients for Seasoning:

Mustard – 1/2 tsp

Curry leaves : 1 stem

Procedure for Mixed Vegetable Curry:

Method:

• Wash all vegetables. Cut them into small pieces after water is drained.
• Heat oil in a kadai and add mustard. When it splutters add curry leaves.
• Add green chilly and onions. When onions have become tender add potato, carrot, cauli flower, beans. Sauté it for a minute and close the lid of the kadai. Reduce the flame.
• After 3 to 4 minutes add capsicum and green peas, turmeric powder and salt. Mix well and close the lid.

Closing the lid and cooking the vegetables at low fame will enable cooking with steam. The water in the vegetables with the help of steam will make the vegetables tender and soft.

• Add ginger garlic paste and tomato to it. Mix all the contents thoroughly.
• After around 3 mins you will notice the sizzling of vegetables in the hot kadai. Now add the chilli powder, coriander powder and garam masala to the base. Sauté and close the lid.
• After 5 mins of low heat cooking the curry is ready to serve. Garnish with coriander leaves in the serving container.
• If you require the curry to be wet with a little gravy, add ½ glass of boiled water and allow the curry to boil for 2 minutes prior to serving.

Mixed Vegetable curry is a popular side dish at our home. The curry can be can be prepared  with the available vegetables. Brinjal, cucumber, bottle gourd can be included as per your choice. You can include or exclude vegetables as per availability. Mixed Vegetable curry is ideal with phulka, chapathi and puris too. My son loves to take it in his lunch box and his friends have appreciated the taste.

You need to give a try at this side dish and let us know if you enjoyed the taste. Best of luck!!