An artistic blend of pungent,sweet and sour flavoured vegetables.I just love this version of mixed veg.We always get to relish it once a year during navratri bhandara(navratri community kitchens).Every state in India has its very own signature version of mixed vegetable from undhiyu to shukto,from diwani handi to avial.This one is a holistic recipe often prepared during auspicious community gatherings,hence this is also a Satvik recipe(no onion-garlic)
COURSE:
MAIN,Serves:8
INGREDIENTS:
- Spinach greens (palak):1/4 bunch
- Radish greens(mooli ke patte):leaves from 3 radish or 1 cup
- Fenugreek greens(methi bhaji):fistful
- Radish(mooli):1
- Carrot(gazar):1/2
- Cauliflower(phool gobhi):1 bowl
- Tomatoes(tamatar):3 tomatoes
- Colocasia(arbi):1/2bowl
- Apple gourd( tinda) 1/2 bowl
- Peas(matar):fistful
- Potato(aloo):1
- Pumpkin(kaddu):100 gms/1 bowl
- Brinjal(Baingan):3
- Okra(Bhindi):5
- Capsicum(shimla mirch):1/2
- Assorted beans(french beans etc)1/2 bowl
- Ginger green chilly paste(adrak harimirch paste):1.5 tbsp
- Asafoetida(Hing): 1/4 tsp
- Whole spices(Khadey masale):1 bay leaf(tej patta),2 black cardamom(moti ilayachi),3 inch cinnamon stick(Dalchini)
- Cumin seeds(zeera):1 tsp
- Mustard seeds(rai): 1tsp
- Turmeric powder (Haldi powder)1tsp
- Red chilly powder (Laal mirch powder):1.5 tbsp
- Salt(Namak):as per taste
- Hot spice powder(garam masala powder): 1/2 tsp
- Coriander powder(Dhania powder):2 tbsp
- Oil:5 tbsp
- Water:2 glass full
INSTRUCTIONS:
Wash all the three greens,pat dry and finely chop the spinach,radish,fenugreek leaves.Keep aside.
Wash the cauliflower,cut into medium size florets and par boil in salted water for 5 minutes.Drain the water and keep aside.Chop the beans into 1/2 inch pieces.Deseed and chop capsicum into 1/2" pieces.
Remove the head and cut okra into 1/2 inch pieces.Chop pumpkin(with peel),tomatoes into cubes.
Peel colocasia,potatoes,apple gourd,carrot,radish and cut into 1/2"cubes.
Remove the stem of brinjal and chop into cubes.Let it rest in water to avoid oxidation.
Heal oil in a heavy bottomed wok/kadai.Add asafoetida and the rest whole spices along with cumin and mustard seeds.Let them splutter for about 30 seconds.
Add Green chili-ginger paste.Cook for about 30 seconds.Now add all the vegetables one by one along with the chopped greens.Saute for about a minute.
Add turmeric powder and salt.Cover with a lid for 5 minutes.
After 5 minutes add red chilly powder and coriander powder except hot spice powder.Add about 2 glass full of water.Cover with the lid and leave it to cook for 15 minutes on slow flame stirring and checking occasionally.
After 15 minutes remove the lid and check if the vegetables are cooked and tender.Add garam masala .You may add little water if you need a semi liquid consistency.It should not be very dry.
Remove from flame when done.
Wash the cauliflower,cut into medium size florets and par boil in salted water for 5 minutes.Drain the water and keep aside.Chop the beans into 1/2 inch pieces.Deseed and chop capsicum into 1/2" pieces.
Remove the head and cut okra into 1/2 inch pieces.Chop pumpkin(with peel),tomatoes into cubes.
Peel colocasia,potatoes,apple gourd,carrot,radish and cut into 1/2"cubes.
Remove the stem of brinjal and chop into cubes.Let it rest in water to avoid oxidation.
Heal oil in a heavy bottomed wok/kadai.Add asafoetida and the rest whole spices along with cumin and mustard seeds.Let them splutter for about 30 seconds.
Add Green chili-ginger paste.Cook for about 30 seconds.Now add all the vegetables one by one along with the chopped greens.Saute for about a minute.
Add turmeric powder and salt.Cover with a lid for 5 minutes.
After 5 minutes add red chilly powder and coriander powder except hot spice powder.Add about 2 glass full of water.Cover with the lid and leave it to cook for 15 minutes on slow flame stirring and checking occasionally.
After 15 minutes remove the lid and check if the vegetables are cooked and tender.Add garam masala .You may add little water if you need a semi liquid consistency.It should not be very dry.
Remove from flame when done.
RECIPE NOTES:
- Best accompanied with puri and raita.
- Use of spinach and radish leaves is a must.Rest vegetables can be adjusted according to personal preference.
- 1 Bowl = the steel bowl shown in the picture,Approximately 120 gms
