Prep 30 mins
Cook 40 mins
Every year on the night of the Indian Hindu festival of Diwali, the festival of lights, this dish is a staple at my home. Served with rotis this makes for a hearty dinner. We believe that it brings abundance of wealth, good health, all round prosperity and happiness as well as year round success in all endeavours if this dish is cooked and eaten on the night of Diwali. This year I made it all by myself and it was a HUGE success! Looking forward to making this soon again.
For the marinade
- 6 garlic cloves, peeled, washed and chopped
- 1 inch piece ginger, peeled, washed and sliced
- 1⁄4 cup water
- 1 bunch coriander leaves, washed and chopped
- 2 teaspoons cumin seeds
- 4 tablespoons rice bran oil, divided
- 2 teaspoons cumin seeds
- 2 medium sized onions, peeled, washed and sliced lengthwise
- 1 medium sized carrot, washed, peeled and diced
- 2 medium sized potatoes, washed, peeled and diced
- 1 cup of frozen green peas, defrosted and washed
- 1 cup French beans, washed, ends trimmed and chopped in 1 inch size pieces
- 2 medium sized tomatoes, washed and diced
- 1 small cauliflower, washed and chopped to get the individual florets (2-3 florets)
- 2 tablespoons coriander leaves, washed and chopped, to garnish
- Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
- Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
- Heat oil in a wok.
- Once hot, add cumin seeds and allow to splutter.
- Once they stop spluttering, fold in the onions and stri fry until browned.
- Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
- Lower flame, add the tomatoes and about 1/2 cup of water.
- Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
- Now, heat 2 tbsps. of oil in a pot.
- Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
- Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
- Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
- Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
- Add corriander leaves for garnish.
- Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.