Subru Uncle's Seven Mix Veggies Dish Made for Diwali Dinner
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
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
-
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
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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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>