Spicy mix vegetable(without whole spices)
Spicy mix vegetable (made without use of whole spices):
Any gravy made with mix vegetables always turns awesome. The flavour of each vegetable tends to get blended well in the masalas to give your dish an authentic taste and aroma. Vegetables when combined in their certain types and amount also holds value. In Goa, a mixed vegetable gravy called khatkhaten has a unique combination of vegetables like the pumpkin, sweet potatoes, bread fruit, papaya, colacasia, raddhish, ladyfingers, corn, papaya etc. Only these vegetables can be used in a proportion to deliver our ancestral flavour to your khatkhaten dish. This dish is present in my blog.
A second variety of mixed vegetable is kurma wherein carrots, beans, cauliflower, green peas, etc are used. This dish is slightly on the sweeter side and its preparation is completely different from above khatkhaten dish. Kurma is also prepared in various ways in different states ranging from different spices used. One recipe of vegetable kurma I have already shared in my blog earlier.
A third kind of mix vegetable I tried to prepare today without the use of any khada masalas but only spice powders and red chillies.
I tried to mix some leftover veggies in small proportions each and a combination of different spice masalas to prepare a spicy mix vegetable. Apart from carrot, beans, green peas i have also incorporated paneer and mushrooms here in my recipe. Paneer is rich in proteins and calcium and gives a rich taste to your dish. On the other hand mushrooms are also rich source of calcium whose combination gives your dish a unique aroma. I have used here some spice masalas only ( no khada masalas or whole spices) and some good amount of red chillies to yield a spicy flavour to my dish. Those who have spicy tooth shall love my recipe without much tension of whole spices to be used.
So let's start.
Ingredients:
Vegetables like carrot, beans, green peas, mushrooms, paneer- small proportions of each.
Onions-2 medium size
Tomatoes-2 medium size
Garlic pods-4-5
Ginger-1 inch piece
Red chillies-5-6 bedgi, 3 kashmiri
Scraped coconut-1 bowl
Tamarind- 1 small ball
Jeera powder-2 tsp
Coriander powder-2 tsp
Kashmiri red chilli powder-2 tsp
Bedgi red chilli powder-2 tsp
Garam masala-2 tsp
Salt as per taste
Bay leaf-1
Oil-2-4 tsp
Water as required.
Method:
In a pan roast onions, tomatoes, red chillies, garlic, ginger, scraped coconut one by one.
Add red chilli powders bedgi and kashmiri as mentioned above and tamarind and grind to a fine paste adding required water.
In the cooking vessel add oil, bay leaf and then grinded masala. Saute for 2 minutes.
Add chopped vegetables, saute for a while.
Add water and let the vegetables cook properly.
Add all dry spice powders as mentioned above, salt as per taste and let the gravy boil properly and you are done. Isn't it so simple to prepare?
Serve with paratha, naan or chapati/roti.
Any gravy made with mix vegetables always turns awesome. The flavour of each vegetable tends to get blended well in the masalas to give your dish an authentic taste and aroma. Vegetables when combined in their certain types and amount also holds value. In Goa, a mixed vegetable gravy called khatkhaten has a unique combination of vegetables like the pumpkin, sweet potatoes, bread fruit, papaya, colacasia, raddhish, ladyfingers, corn, papaya etc. Only these vegetables can be used in a proportion to deliver our ancestral flavour to your khatkhaten dish. This dish is present in my blog.
A second variety of mixed vegetable is kurma wherein carrots, beans, cauliflower, green peas, etc are used. This dish is slightly on the sweeter side and its preparation is completely different from above khatkhaten dish. Kurma is also prepared in various ways in different states ranging from different spices used. One recipe of vegetable kurma I have already shared in my blog earlier.
A third kind of mix vegetable I tried to prepare today without the use of any khada masalas but only spice powders and red chillies.
I tried to mix some leftover veggies in small proportions each and a combination of different spice masalas to prepare a spicy mix vegetable. Apart from carrot, beans, green peas i have also incorporated paneer and mushrooms here in my recipe. Paneer is rich in proteins and calcium and gives a rich taste to your dish. On the other hand mushrooms are also rich source of calcium whose combination gives your dish a unique aroma. I have used here some spice masalas only ( no khada masalas or whole spices) and some good amount of red chillies to yield a spicy flavour to my dish. Those who have spicy tooth shall love my recipe without much tension of whole spices to be used.
So let's start.
Ingredients:
Vegetables like carrot, beans, green peas, mushrooms, paneer- small proportions of each.
Onions-2 medium size
Tomatoes-2 medium size
Garlic pods-4-5
Ginger-1 inch piece
Red chillies-5-6 bedgi, 3 kashmiri
Scraped coconut-1 bowl
Tamarind- 1 small ball
Jeera powder-2 tsp
Coriander powder-2 tsp
Kashmiri red chilli powder-2 tsp
Bedgi red chilli powder-2 tsp
Garam masala-2 tsp
Salt as per taste
Bay leaf-1
Oil-2-4 tsp
Water as required.
Method:
In a pan roast onions, tomatoes, red chillies, garlic, ginger, scraped coconut one by one.
Add red chilli powders bedgi and kashmiri as mentioned above and tamarind and grind to a fine paste adding required water.
In the cooking vessel add oil, bay leaf and then grinded masala. Saute for 2 minutes.
Add chopped vegetables, saute for a while.
Add water and let the vegetables cook properly.
Add all dry spice powders as mentioned above, salt as per taste and let the gravy boil properly and you are done. Isn't it so simple to prepare?
Serve with paratha, naan or chapati/roti.
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