February 6, 2024

Base Recipe for Veggies with Mild Spices

Name: Base Recipe for Veggies with Mild Spices
Prep time: 30 min
Yield: 4 people
Ingredients: 500 gms Vegetable of your Choice(You can use French Beans, Long Beans, Pumpkin, Capsicum, Brinjal, Snowpeas, Green Peas or any other veggies of your choice); 1 large Onion – chopped fine; 1 Large Tomato – chopped fine; 1 Large Potato – diced(peel, wash, dice and soak in water) - optional; 2 Green Chillies – chopped fine; 8-10 curry leaves; 4-6 Gralic cloves – roughly crushed; 1 Tspn Mustard Seeds; 1 Tspn Cumin Seeds; 1 Tspn Turmeric Powder; 1 Tspn Chilly Powder; 1 Tspn Dry Coriander Seed Powder; 3 Tspn Fresh Grated Coconut - optional; A small piece of Jagger or ½ Tspn Sugar; 4-5sprigs Fresh Coriander with Stem – chopped fine; 1.5 Tspn Salt or as per taste; 2 Tbspn Oil

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Base Recipe for Veggies with Mild Spices

When you think you've eaten too much of a feast especially after Christmas, New Year, Easter, Birthdays or Anniversaries, you can make this simple vegetable and enjoy it with Hot chapatis. It's light, simple, quick and super delish and requires no side dish.

Now that Lent is going to come soon and many will be abstaining from Meat and Fish, I thought of sharing this recipe for you.

Course Main Course

Cuisine Goan, Indian

Keyword bhaji, Home Food, Home made, Simple Veggies, Spiced Vegetable, Veggies

Prep Time 30 minutes

Servings 4 people

Ingredients

500 gms Vegetable of your Choice(You can use French Beans, Long Beans, Pumpkin, Capsicum, Brinjal, Snowpeas, Green Peas or any other veggies of your choice)
1 large Onion – chopped fine
1 Large Tomato – chopped fine
1 Large Potato – diced(peel, wash, dice and soak in water) - optional
2 Green Chillies – chopped fine
8-10 curry leaves
4-6 Gralic cloves – roughly crushed
1 Tspn Mustard Seeds
1 Tspn Cumin Seeds
1 Tspn Turmeric Powder
1 Tspn Chilly Powder
1 Tspn Dry Coriander Seed Powder
3 Tspn Fresh Grated Coconut - optional
A small piece of Jagger or ½ Tspn Sugar
4-5sprigs Fresh Coriander with Stem – chopped fine
1.5 Tspn Salt or as per taste
2 Tbspn Oil

Instructions

In a skillet, heat the Oil on medium heat and add the mustard seeds and cumin seeds once the oil turns hot
Then add the curry leaves and the crushed Garlic
When the Garlic begins to turn Brown, add the Onion and Chillies and let it cook well
Once the Onion turn translucent, add the Potatoes and allow it cook until it has a slight brownish coating
Note: Ensure the Potatoes are peeled and soaked in water. Once Potatoes are peeled and kept open, they get oxidized and turn black. Hence, always keep peeled Potatoes in water
Before adding the Potatoes into the skillet, discard all the water
Then add the Turmeric Powder, Chilly Powder, Coriander Powder, Salt, Sugar and Tomatoes. Mix it well and cover the Pan
The tomatoes act as a Natural source of moisture and it will help the Potatoes cook further without it getting burnt or stuck to the vessel. We do not use water in this recipe and allow the vegetables to cook in it's own juices.
Salt helps the Veggies release water too.
After about 5-7 minutes, discard all the water off the Vegetable and transfer the Vegetable into the skillet. Add the Coconut too and give it a mix and put the lid on and turn the heat to low.
Let the Vegetable cook in it’s own juices. Do not add any water
After 7-10 minutes, take off the lid and check the Veg and Potatoes, if done and there’s no water left, add the chopped coriander and mix for2-3 minutes. If there is water, increase the heat to high and allow the water to evaporate and then add the Coriander
Enjoy this flavour packed Veggie nice and Hot with Hot Chapatis. Simple yet Yum!