Make a smart food choice for your cozy dinner after a long day with just white rice and mixed vegetable curry and you need nothing more than a pack of crunchy fryums..It will serve the dual role of satisfying the need of you body and as well as your palates..
With a smart play of chosen vegetables and common ingredients, here comes the exotic mix veg curry which is sure to allure you with its sheer uniqueness and versatility.
Topics Included:
A. An Insight Into Mix Vegetable Curry
B. Some Aspects Of Mix Veg Curry
C. Ingredients Needed To Make Mix Vegetable Curry
D. Step-wise Directions To Make Mix Vegetable Curry
E. Tips To Adhere
F. Nutritional Value
G. Faqs
H. Suitable Main Dishes That Could Go With Mix Vegetable Curry
I. Simple Serving Ideas That May Interest You
Ingredients Used:
Assorted Veggies: A mixture of of Colorful Vegetables
Condiments : Regular Indian Spice Powders & Tempering Agents
Presentation : Usual Components for Indian Garnishments
An Insight Into Mixed Vegetable Curry:
Mixed Vegetable Curry is a one pot dish which is both delicious and nutritious, is sure to win any heart with its tremendous taste and deliciousness. Power packed with vitamins and minerals, this soft curry is definitely a hustler's choice for a quick brunch or for a sudden party. As this dish is versatile, it goes superbly well with any type of rice and roti varieties. Be it plain roti, phulka, paratha, akki roti or whether it is steamed plain rice or any mixed rice, it blends itself conveniently to any main course dish.
With absolutely zero hunt for special flavoring enhancers or aromatic spices, this mixed vegetable curry can always be placed on "anytime ready to go" list at any part of the day. With just less than half an hour at hand, this simple yet enticing dish can be made without much ado even with the weekend leftover vegetables along with the basic pantry staples.
Some Aspects Of Mixed Vegetable Curry:
There are many versions of this mixed vegetable curry which may vary according to the region and its food culture. While the basic curry remains the same with just a few changes in the inclusion and exclusion of spices, the seasoning, and the garnishing. This mix vegetable curry is basically spruced up in the final stage with some ingredients as the grand finale. For example, in North India, this curry may include yogurt, fresh cream or malai whereas coconut milk or curd is used in the South. Likewise, some other versions may include aromatic spices like bay leaf, cinnamon and clove for seasoning and yet other versions use just cumin.
The final outcome is delectable in all the methods and its versatility in any version is an added advantage. You can easily pair it up with any main dish and whether it is North Indian Thali or South Indian Thali, the entire meal is made exotic with this yummilicious recipe.
Try out this one pot wonder on a lazy noon and feast yourself with the recipe given below:
Ingredients Required To Make Mix Vegetable Curry:
Directions To Make Mix Vegetable Curry:
Wash the vegetables and dice them into evenly sized pieces including onion and tomato. Heat a thick bottomed kadai and tip in two to three tablespoons of sesame oil and when it gets heated scatter some mustard seeds and wait for a second to splutter. Then add the cumin seeds and a roughly torn dried red chili and finally spill some fresh curry leaves into it. Lower the flame and let it sizzle. Plop in a little ginger garlic paste and saute it well.
Now slip in the onion dices and let it saute for a minute and follow it up with the tomatoes. While it softens partially, add the diced vegetables one by one with a nice stir. Sprinkle in the required salt and turmeric with a stir and after a few seconds just tip in a little asafoetida. Just rustle up for a minute and dust the measured quantities of red chili, coriander and cumin powders in low flame. Pop the lid on and let the vegetables get steamed for some time. Flip up the veggies gently in between if you want and otherwise let it get slow cooked for a while.
Approximately after five to seven minutes, take out the lid and rustle up the whole curry to bring it to a finish. Just feel the veggies with the ladle to see whether it is done, and when the oil starts to collect at he sides, just turn off the flame and spill over some fresh coriander leaves over the curry. Garnish with a little fresh cream and now the mix veg curry is ready. Serve it hot for any meal or tiffin in a banana leaf to enjoy it texture, color and lusciousness to the fullest.
Tips To Adhere:
* Sprinkle a few drops of water (only if necessary) but most of the time you may not need that because the moisture present in the veggies will be sufficient for it to get cooked. And moreover, you have to avoid adding water so as to retain the crunchiness of each vegetable according to its own texture.
* Adding vegetables in order is a small trick to retain the right texture ( moderately firm) at the end. For example, beans carrot and broad beans can be added first and water pods like ash gourd, squash, radish and pumpkin may be added later. Do it likewise if you add other vegetables which are suitable for this curry.
* Correspondingly, dicing them into medium sized cubes (evenly sized) is yet another tip to get a fantastic finish.
* Turn off the flame when it is almost done as overcooking may spoil the entire outcome of the curry. The heat present in the kadai is more than enough to get it done fully. This step is necessary to maintain the curry reasonably crunchy, luscious and colorful when it is served.
* While you slow cook the veggies, pop the lid on only for a little while that too with a ladle in between to leave enough space to breathe. This will prevent the discoloration of the vegetables.
Faqs:
1. Can we add any vegetable to this mix vegetable curry?
Yes, we can include almost all the usual veggies we use for our day today cooking in this recipe. Excepting a few veggies like beetroot (as it may change the whole colour), cucumber (more suitable for salads) can be avoided. To say it simple, just avoid the veggies which you feel that are not suitable to this dish.
2. Which oil is the best to make this mix vegetable curry?
Each part of the country use different oils and therefore groundnut oil, gingelly oil, coconut oil taste equally good and in some parts of the North, they season this curry with mustard oil which is too good.
Suitable Main Dishes For Mix Vegetable Curry:
- Roti, Phulka, Paratha, Naan and kulcha varieties.
- plain rice, variety rice and pulav sort of mixed rice.
- Sweet Pongal, Rice moong dal kichidi, Khara bath.
Some Serving Ideas That May Interest You:
If you plan for an instant party just choose this mix vegetable curry as the sole accompaniment for any of the main dishes mentioned above and this will be more satisfying and you may not need more number of dishes here. Just a starter like a masala papad and a simple dessert like ice cream with fruit salad would be a fantastic fest. You can make all the dishes and arrangements within an hour (or even less than that) and all you need is just a suitable ambience to throw in this humble kitty party.
Ingredients
Directions
Wash the vegetables and dice them into evenly sized pieces including onion and tomato. Heat a thick bottomed kadai and tip in two to three tablespoons of sesame oil and when it gets heated scatter some mustard seeds and wait for a second to splutter. Then add the cumin seeds and a roughly torn dried red chili and finally spill some fresh curry leaves into it. Lower the flame and let it sizzle. Plop in a little ginger garlic paste and saute it well.
Now slip in the onion dices and let it saute for a minute and follow it up with the tomatoes. While it softens partially, add the diced vegetables one by one with a nice stir. Sprinkle in the required salt and turmeric with a stir and after a few seconds just tip in a little asafoetida. Just rustle up for a minute and dust the measured quantities of red chili, coriander and cumin powders in low flame. Pop the lid on and let the vegetables get steamed for some time. Flip up the veggies gently in between if you want and otherwise let it get slow cooked for a while.
Approximately after five to seven minutes, take out the lid and rustle up the whole curry to bring it to a finish. Just feel the veggies with the ladle to see whether it is done, and when the oil starts to collect at he sides, just turn off the flame and spill over some fresh coriander leaves over the curry. Garnish with a little fresh cream and now the mix veg curry is ready. Serve it hot for any meal or tiffin in a banana leaf to enjoy it texture, color and lusciousness to the fullest.
