I usually make vegetable masala gravy as a side dish for
chappathi ,appam or idiyappom.This time my intention was to make aloo gobi. But
when I opened the fridge I saw bits of many vegetables lying here and there.Suddenly
the plan changed ,all those bits became
this colorful delicious masala.Unlike vegetable masala gravy this dry version
pairs well with rice as well. If you have all these vegetables handy do try this dry
version.it is simple and super yummy.You can use the assorted frozen vegetables
for making the same.Here goes the recipe..
Ingredients
1. Mixed
vegetables- I used 2 medium potatoes,1 medium carrot,around 1 cup of
cauliflower florets, handful of frozen green peas
2. Onion-
2medium, thinly sliced
3. Ginger-
1 big piece
4. Garlic-6
big pods
5. Green
chilly- 1or 2 slitted
6. Tomato-
1medium
7. Chilly
powder- 1 tbsp
8. Coriander
powder- 1 tbsp
9. Turmeric
powder- ½ tsp
10. Garam
masala- 1tsp,heaped
11. Jeera
powder-1/2 tsp
12. Jeera
(cumin )seeds- ½ tsp
13. Oil-
2 tbsp
Method of preparation
1. Cut
the potatoes and carrot in to cubes. Separate the florets of cauliflower.
2. Crush
ginger and garlic.
3. Heat
oil in a pan. Add cumin seeds .when the aroma comes, add onion,crushed ginger
garlic and green chilly. Sauté until onion turns soft. Add in tomatoes and all
powders saute until tomatoes melts and the raw smell of powders disappears.
4. Now
add carrots and potatoes mix well. Add 1 cup of water and salt. Cover the pan
and cook in medium flame. When the they are ¾ th done add cauliflower and green
peas. Cover and cook again. If needed add little more water. Stir in between.
When all the vegetables are well cooked and coated with the masala switch off
the flame. If any water remains, let it cook with the lid off. Make sure to
stir in between to prevent from sticking to the bottom. Lastly add some
coriander leaves (optional).
Serve with rice,roti or appam
