MIxed Veg

North Indian summers are brutal. So brutal that most vegetables disappear from the markets. During my years in Delhi, summers was a pain. A vegetable lover like me could hardly stop dreaming about Gobi,Karela, Bhindi etc and unfortunately most of them are winter vegetables in North India. I did know that these were seasonal vegetables at all.
On such boring summer evening. I went to my hostel dining hall for dinner and my appetite died a sudden death looking at the cabbage curry. I asked the lady in charge of serving us why they were not making Gobi, Karela ,Bhindi. She looked at me as if I am from Mars and said. "lo! Yaad kiya to kab yaad kiya. Garmiyome kaha banenge Gobi,Karela". I am bewildered! what! you do not get these vegetables in summers. I see that counter lady is seriously convinced that I am indeed from Mars. Then I was smart enough to not look like a Martian any more and proceeded to eat my share of cabbage. But is was such days that reminds of 'mixed veg'. Every self respecting North Indian restaurant will have Mixed Veg on menu. When the weather gods are not benevolent it  is quite natural for ingenious cooks to make a dish of using the spare few vegetables on hand. No wonder potatoes are so 'hot' in Northern India.
So here is  mixed veg. It can be very delicious, or I could be pathetic. I have had both. The key to this dish is the texture. The vegetables must be cooked just right. So here it is..
 
We will need,

Mixed vegetable 1lb
(i used Carrots, mushrooms and Peppers)
Garlic 2 cloves crushed
Peanut oil 2-3 tbsp
Mustard seed 1/4 tsp
Jeera 1/2 tsp
Fennel seeds 1/4 tsp
Green chillies 3-4 (according to taste)
Dhania powder 3/4 tsp
turmeric 1/4 tsp
Jeera Powder 1/2 tsp
Garam masala 1/4 tsp
Salt and lemon juice to taste.

Method:
  • Heat oil in a pan. Toss in the mustard seeds, jeera , fennel and green chillies. 
  • Throw in the carrots (or the vegetable that takes the longest to cook) .Cook till half way through.
  • Now throw in the spices and  salt and  the other vegetables that takes just minutes to get done like Mushrooms and Peppers.
  • Cook for a few more minutes. The vegetables should  be still tender crisp. Remove from heat. The vegetables continue to cook in the hot pan, so turn off the heat while the vegetables are still raw.
  • Serve hot with Rotis.

6 comments:

Lakshmi Grandhim said...

Easy to make and healthy kuda. I will try it :)

Nagashree said...

:-), very simple side dish, I love fennel in curries.

Sudhir R said...

Loved the photograph, looks inviting!

Priya Suresh said...

I cant imagine cooking vegetable without fennel seeds, very healthy and beautiful mixed veg dish.

Vanamala Hebbar said...

Nice dish...

Gayathri Sathyanarayanan said...

Healthy and yummy recipe.