MIXED VEGETABLE CURRY
Mix Veg Recipe -This is a delicious curry of a medly of vegetables in a tomato based sauce. Use seasonal vegetable.Google
Mix Veg Recipe – Mixed Vegetable Curry is made by cooking a combine of vegetables in a customary Indian onion-tomato gravy. The dish is delineated by
different flavors in perspective of different vegetables which likewise make it especially nutritious.
There is expansive flexibility in picking the blend of vegetables. It can intertwine coincidental vegetables and typical vegetables like capsicum,
cabbage, cauliflower, french beans, peas, carrots, potato, tomato, onion, and so forth.
I have first shallow cooked the vegetables and a brief span later added them to a sauce. You can in like way cook all them all together for a continuously
Mix Veg Curry is served in every Indian cafe. Regardless, you can correspondingly make a light, astonishing and solid blended vegetable curry at home
with irrelevant flavors.
Mix Veg Recipe-
- 1 tbsp oil
- ¼ tsp black mustard seeds
- ¼ cumin seeds 3 medium potatoes, peeled and cubed
- 1 fresh tomato, finely chopped
- 1 medium eggplant, cubed
- 1 zucchini, cubed
- ½ medium cauliflower ,cut into small pieces
- ½ cup frozen green peas
- 1 ½ tbsp Curry Masala
- 1 ½ tsp salt or salt to taste
- ½ tsp sugar
- ½ tamarind paste
- ½ cup water
- 1 tbsp cilantro, to garnish
Method of Preparation:
Mix Veg Recipe, In a Pan, heat oil on medium heat. Fry mustard seeds and cumin seeds. Cover pot with a lid and allow to sizzle and pop for one minute.
Add potatoes, eggplants, zucchini, peas, cauliflower and tomatoes. Add Curry Masala, salt, sugar and tamarind paste. Mix, cover and cook for 5 minutes.
Add water , cover and cook on low heat further until potatoes and eggplants are cooked and become tender. This mixed vegetable curry should be cooked until vegetables are soft and has a thick sauce.
Garnish with cilantro. Serve with a basmati pullao.
For this recipe, use Oriental eggplants as they will add sweetness to this dish.