Mixed Vegetables
Course: EntreesDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesCalories
50
kcalIngredients
1 tsp Fenugreek (Methi)-leaves
1 Tomato
1 Onion (medium)-chopped
1 tsp. Cumin Seeds (Zeera)
1/2 tsp. Salt (adjust to taste)
1/4 tsp. Turmeric (Haldi)-powder
3 Green Chilies-chopped
2 tbsp. Vegitable Oil
1/2 cup Cauliflower-chopped
4 Arvi
2 Potatoes
1 Capsicum
1 Radish
1/2 cup Beans (all types)-chopped
1 Turnip (Shaljam)
1 Beetroot (Chuqandar)
1/2 cup Cabbage-chopped
1/2 cup Peas
1 Eggplant (Bengan)
1 Carrot (medium)
Directions
- This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
- Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
- Heat the oil and add all the ingredients and spices.
- Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
- DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
- Serve with naan or boiled rice
