Subru Uncle's Seven Mix Veggies Dish Made for Diwali Dinner

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • For the marinade
  • 6
    garlic cloves, peeled, washed and chopped
  • 1
    inch piece ginger, peeled, washed and sliced
  • 14
    cup water
  • 1
    bunch coriander leaves, washed and chopped
  • 2
    teaspoons cumin seeds
  • Other ingredients
  • 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
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DIRECTIONS

  • 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.
  • Enjoy!
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