Whenever I can’t decide what to cook for dinner, I take out one of each veggie from my fridge and make a mix veg. This time when I was making mix-veg I decided to give it a little green twist and added Cilantro puree to the vegetables while cooking. It not only gave a beautiful color to my dish but also a wonderful aroma. In case you are not a big fan of cilantro you can totally skip that, it will still turn out to be equally good minus the green color and aroma of cilantro
So this recipe serves 2-3, Lets begin
Ingredients
- Baby corn- 5-6 Diced
- Peas- 1 cup Peeled pods
- French Beans- Half cup
- Carrots- Half Cup
- Cauliflower- Half cup
- Mushrooms- Half cup Diced
- Potato- 1 Diced
- Onion- 1 Finely Chopped
- Tomatoes-2
- cilantro A handful
- Ginger- 1 knob
- Green Chili- 1-2
- Oil- 2-3 Spoon
- Cumin Seeds- 1 Spoon
- Salt- AS per taste
- Red chili Powder- Half spoon
- Turmeric Powder- 1/4 spoon
- Dry Mango Powder- Half spoon or Lemon juice
- Garam masala- 1/4 spoon
Method
- Wash all the vegetable and keep aside
- Heat Oil in pan, add cumin seeds and let them crackle on medium high. When they turn brown add onion and cook till translucent
- In a blender, add tomato, ginger, green chili and Cilantro and make a smooth puree
- Back on stove add in all the vegetables and add in salt, red chili and turmeric powder and give a good mix
- Let them cook half covered on a medium high, stirring occasionally
- Now add the puree and cook till vegetables are done, stirring occasionally
- Serve hot as a side for Chapati, paratha or Rice or top it up on your rice bowl
Crunch'n'Spice 