Vegetable Medley

This Vegetable Medley or Handi recipe is perfect for weekends brunch. Its simple, easy and certainly delicious.

Vegetable Handi

Prep Time - 20 mins
Cooking Time - 30 mins

Ingredients
Vegetables
2 cup mixed vegetables (chopped Potatoes,  carrots, cauliflower florets, green pepper, Green Beans and Green Peas (frozen))
1/4th cup cooked soya chunks (optional)
2 Tbsp Oil
Salt to Taste
1 tsp Chat Masala
For Gravy
1 tsp Oil
1/4th tsp Mustard Seeds
1/4th tsp Asafoetida
1 small dried red chili
1 tsp minced ginger
1 tsp chopped green chilies

1 cup chopped Tomatoes
1 tsp Red chili powder
1 tsp turmeric powder
1 tsp Garam Masala
1 Tbsp Yogurt / sour cream

Do not get worried after seeing the ingredients. Its all easy now.
Microwave all the vegetables adding water separately  for around 2 minutes.
Drain the water from the vegetables.
Take 1 Tbsp Oil in a deep bottom Pan.
When the Oil is heated, shallow fry the vegetables one by one starting with vegetables that take more time like Potatoes and doing carrots at the end. Add another Tbsp of Oil if required. Shallow fry each vegetable until they are crisp (for around 4-5 minutes).
If you are using Soya Chunks, shallow fry them at last.
Place the fried vegetables on a tissue to absorb extra oil. Sprinkle salt and chat masala on them and mix well.
Now, we will start with the gravy. In the same pan, add 1 tsp of oil and mustard seeds. Allow the mustard seeds to crackle, add asafoetida, dried red chili, green chilies and ginger. Add all the spices.
Add finely chopped tomatoes. Cover the Pan and allow the tomatoes to cook until Oil starts separating. Stir in occasionally.
Once, the tomatoes are done, add yogurt. Mix well. Add salt.
Once fine gravy has been formed add the vegetables and mix well. Cover them and allow them to cook on low- medium heat for around 5-10 minutes or until the vegetables absorb the spices from the gravy.
Garnish with fresh Cilantro and raw mango slices.

Tips :
(1) For reducing the preparation time, you can use the frozen vegetable medley available in the stores. Just add Potatoes. You will save time in chopping and microwaving the vegetables.

(2) Microwave vegetables for 2 intervals around 1 and half minute each. 

Eggplant Curry or Baigan Curry

Eggplant Curry or Baigan Curry

This recipe is for eggplant lovers.

Ingredients
Eggplant - 3 -4 medium sized
Tomato puree - 1 cup
Curd or yogurt - 1/2 cup
Green pepper (shimla mirch)
Oil - as required
Green chili - chopped to taste
Ginger - grated to taste
Mustard seeds  - 1/2 tsp
Ajwain seeds- 1/2 tsp
Dry Red chilli - 2
Red chili powder
Turmeric powder
Garam Masala - 2 tsp
Salt - to taste
Corriander leaves - to garnish

The recipe is very simple yet great taste is guaranteed. Take the eggplants and cut them into half inch pieces. Put them into a bowl. Add salt to taste, 1 tsp red chili powder and 1/2 tsp turmeric powder. Mix them well and set aside for 30 mins.

Meanwhile cut tomatoes and make a puree. Cut green pepper into half inch pieces.

After 30 mins, take oil in a pan and shallow fry the blanched eggplants. Place fried pieces onto an absorbent paper and set aside.

For gravy, take a pan & add two tablespoons of oil. You can use the oil left after shallow frying the eggplants. Add mustard seeds and ajwain seeds.  Once the seeds start crackling add dry red chilli. Add ginger and chopped green chillis and saute for a minute. Then add green pepper and mix well. (Those who eat onions can add chopped onions at this time. Saute them well until they start changing colour.) Add tomato puree and let it cook. Once oil starts separating, add red chilli powder, turmeric powder and half of the garam masala. add salt for the portion of gravy. Mix well. Add fried eggplants and yogurt. Mix well. Add water to get desired thickness of the curry. Add remaining half of the garam masala and allow the curry to cook for 5 mins at medium heat.  Add coriander leaves and serve hot with bread, naan, paratha or rice.

Try it & do let me know how it turns out. :)