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Sapna's Indian Mixed Vegetables

by Global Food Traveller (follow)
sophiesnotinkansas.blogspot.com www.sophie-wilson.co.uk
Vegetarian (1517)      Indian (223)      Curry (173)      Spicy (145)     
I got this recipe on my travels in India from a local lady in Rishikesh called Sapna. You can't get much more authentic than that! The secret is to grind the spices fresh and to dry cook the vegetables in a pan with a lid. It feels excessive to add so much salt, but the combination of the closed lid and the salt draws the moisture out of the vegetables, meaning that water is not necessary and maximum flavour is absorbed from the fresh spices. Cooking - the real Indian way.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 2 large servings

I onion
2-3 tbsp ghee or vegetable oil (I recommend using organic ghee for best results)
1 tbsp cumin
1 tbsp coriander seeds
1 tbsp cardamon pods
1 tsp subji masala (available at Indian supermarkets) - be careful when adding this as the flavour is strong
1-2 tbsp tumeric (to taste)
2 tbsp salt (I use Maldon salt for best results)
3-4 handfuls of mixed vegetables of your choice. For this recipe I used:
3 carrots
1 cauliflower
Large handful of green beans
Alternatively you can use peas, broccoli, peppers etc.

Peel and chop the vegetables into bite sized-chunks

mixed veg

Grind the cumin to fine dust and put to one side (NB you can use a mortar and pestle, but a quicker and more efficient way is to use an automatic spice or coffee grinder)

Grinding coriander
Grind the cumin to a fine dust

Grind the coriander seeds to fine dust and put to one side

Grinding coriander
Grind the coriander seeds to fine dust

Grind the cardamon and remove the green husks so that you are left with a fine powder
In a large pan, heat the ghee / oil on a medium to high heat
Add the cumin to the pan and cook until the oil begins to turn brown
Add the onions to the pan and cook until they begin to take on a brown colour. Keep the lid on the pan, stirring frequently

Peel and chop the cauliflower into bite sized chunks
Add the onion to the ghee and cumin

Add the cardamon and coriander to the pan, stir well
Add the mixed vegetables to the pan (if adding carrots, add them 5 minutes before the other vegetables as they take a bit longer to cook)

Grinding coriander
Add the veg to the pan

Add the turmeric, salt and subji masala to the vegetables

Grinding coriander
Add the tumeric

salt and veg
Add the salt

Stir well, then place the lid back on the pan
Cook on a medium to high heat (gas hob the best), keeping the lid on the pan and stir often, lifting the vegetables from the bottom to top, trying to keep the spice from burning on the bottom of the pan. Add more oil if this starts to happen, although note that this is a dry dish so it shouldn't end up oily
Cook for approx 25 minutes or until the vegetables are tender
Serve as a main dish with rice as an accompaniment (I like basmati with wild rice) or as a side dish as part of an Indian feast.

salt and veg
Serve with rice

I like this Recipe - 5
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