This is a simple yet nutritious and delicious curry . It can be eaten as a side dish /porial for most of the South Indian meals, with chapattis /rotis as dry subs or as sandwich with breads. I have included few vegetables of my choice giving importance to nutrition and appearance.
|Green chilli (optional)||1|
|Sesame seeds||1 to 2 tsp|
|Mixed Vegetables |
(Carrot, Chow chow, beetroot, beans,onion, red and green bell pepper, potato& potato)
|1/2 cup each|
|Turmeric powder||1 tsp|
|Chilli powder||3/4 tsp|
- Chop the onion , and other vegetables into cubes or thin slices.
- Slit the green chilli in the middle and chop the ginger into tiny pieces.
- In a pan, add 2 tablespoon oil, add jeera and sesame seeds. When the sesame seeds are toasted, add thinly sliced onions and cook till the onions are transparent.
- Add the slit green chilli and ginger. Cook for few seconds.
- Add the chopped vegetables and reduce the flame to low. Sprinkle some water on top of the vegetables to avoid burning. Add turmeric powder, salt and hing. Close with a lid and cook until the vegetables are tender. Sprinkle more water if necessary. Stir the vegetables every now and then to avoid burning.
- when the vegetables are tender, add chilli powder and cook for about 2 minutes until the all the flavours are absorbed.
- Serve with steamed rice or chapatis/rotis.
- After adding the vegetables, keep the flame in low. Some of the vegetables get cooked quickly. So to avoid burning and scarring, keep the flame low to medium.
- For variation, add peas, corn and other vegetables of your choice.
- I did not use any masala powders in this recipe. If you wish so, add 1/2 tsp garam masala powder and kastoori methi.