Come winter and the best vegetables and fruits are available in the market in our country. The display of colourful veggies is a treat to one’s eyes. MIXED VEGETABLE CURRY is my favourite dish which I love to prepare time and again in winter!

Mixed veg curry is a very nutritious dish as several vegetables go into it. The uniqueness of this recipe is that it is prepared without onion and garlic. But that does not deplete it of its taste as the flavours of different veggies and some special spices make it very tasty and nutritious as well.

In my part of the country onion and garlic are considered to be non-veg. The rationale behind this concept is beyond my understanding. On some particular days and some occasions, we are supposed to have complete vegetarian food and these types of recipes come handy then.

I personally feel that adding onion and garlic to this recipe would actually contradict the flavour and taste of dish rather than complementing it!

There are no particular guidelines as far as the selection of veggies for this dish is concerned. The credit of this recipe goes to my mom who used to use whatever was available in the pantry at hand. The twist and beauty of this dish is the addition of beetroot which gives a nice colour and add food value to the otherwise nourishing recipe!

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TYPE OF CUISINE- Indian
PREPARATION TIME- 15 min, approx.
COOKING TIME- 20 min, approx.
SERVES- 4

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INGREDIENTS:

• Carrot- 1 large
• Flat beans (Romano beans)- 7-8 nos
• Potato- 1 medium
• Beetroot- 1 medium
• Peas- ¼ cup
• Radish- 2 medium
• Cauliflower- 8-9 florets, medium size
• Tomato- 1 medium size
• Ginger, chopped- 1 tsp
• Green chillies, chopped- ½ tsp
• Coriander leaves- a handful
• Black pepper powder- ½ tsp
• Whole cumin- ½ tsp
• Cumin powder- ¼ tsp
• Turmeric powder- ¼ tsp
• Garam masala powder- ½ tsp
• Bay leaf- 1
• Salt- to taste
• Oil (preferably mustard oil)- 2 tbsp

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METHOD:

Wash all the veggies thoroughly.
Cut potato, carrot, beetroot, radish and flat beans into cubes.
Put oil in a wok. When it reaches smoking point, add whole cumin and the bay leaf.
Stir and add chopped ginger and sauté.
Add potato and fry on high heat till potato turns light brown.
Add the rest of the chopped veggies and peas and fry on high heat for few seconds.
Add all the spices other than the garam masala. Adjust salt.
Cover and cook on low heat. Stir in between.
The veggies will leave enough water to soften the veggies.
Add ¼ cup of water to get a semi-liquid consistency.
Add garam masala powder and mix well.
Decorate with chopped coriander leaves.
Serve piping hot mix veg curry with steamed rice and enjoy!

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