Jan 23, 2012

Winter Mix Veg Curry

Winter is the season where you get maximum variety of fresh vegetables.This Mixed Vegetable Curry is a classy and heathy way to use up all veggies in your refrigerator. Easy to prepare and full of nutrition, this lightly healthy curry is great with plain rice or any flatbread for lunch or dinner.

Ingredients :

Carrot : 2-3
Beans : 10-15
Beetroot : 2
Potato : 1, medium sized
onion : 1, big, sliced
Spring Onion : 1/2 cup
Peas : 1/2 cup
Green Chilli : 1, slited
Sugar : 1/2 tbsp
Salt to taste

For Tempering :

Channa Dal : 1 tbsp.
Mustard seeds : 1 tsp.
Whole Red Chilli : 1 or 2
Few Curry leaves spring

Method :

Cut carrot, beetroot, potato in cubed and beans and spring onion cut into lengthwise.Cook these cut vegetables in a pressure cooker without spring onion for 2 whistles. Keep aside.

Heat oil in a pan, add all tempering ingredients except curry leaves, when seeds splutter then add curry leaves, sliced onion, slited green chilli, saute until the onion turn transparent.

Now add cooked Vegetables, spring onion, peas, salt, sugar and cook for 5-6 min more until the water content blends well with cooked Vegetables.

Serve Mixed Vegetable Sabji/Sabzi hot with Chapati, Roti or plain rice.

Sending this to Indrani's "Spotlight : Winter Vegetables" event

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