Mixed Vegetable Curry - From Sydney

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Hi all,

Did I ever tell you my bro is an excellent cook. Actually when he was in India, I will sit in a chair and make him do dosa for me. He will make thin, crispy dosa..Hmmmm..

He was always passionate about food and he cooks well and gives honest opinion on food.

So, this post is from him all the way from Sydney..

So if you guys have any recipes which you want to share, mail me the recipe and the picture at sowjanyaalok@gmail.com and I will post it under your name.

Over to Rajesh.

Oh well, being a bachelor and living alone, gets really interesting when it comes to cooking.

I have come up with a relatively simple dish. I manage to cook this dish in around 30-40 minutes, including cutting the veggies. So, here goes the recipe.

Ingredients to make this awesome dish!! 

Medium/large sized onion, chopped to Julian – 1

Finely chopped Tomato – 1

Cubes of Potato – 1

Julian of Carrot – 1

Chopped Beans - 200 gms

Finely Chopped Green chillies – 2 or 3

Finely Chopped Garlic – 2 cloves

Oil, Salt, masala powder – To suit taste

Mustard, cumin seeds, asafoetida.

Method

As an untold rule for bachelor cooking, onion and tomato form the base of any dish. This one is no different. 

Heat 2 spoons of oil (Olive oil is preferred for health reasons) in a kadai. Add a little mustard seeds, cumin seeds, and a bit of asafoetida. Then, add finely chopped green chillies and garlic.

 Once you get the smell of the roasting garlic, add onions and sauté them well.

 In the meantime, boil cubes of potatoes for 5 minutes, or till just done. Don’t over-cook it. 

Now, add finely chopped tomato to the onions. Once it is done well, add a little bit of masala of your choice. I would probably say kadai veggies masala would be suited the best for this dish. I however, use MDH Kitchen King Masala. Not that I am trying to market for this product. But I have been using this in Sydney, and it was endorsed by my mum, when she came over here!!

Once the masala is also cooked well, put the chopped beans and carrot in a bowl of water. Take the cut veggies from the water, and put them in the kadai. 

This will ensure that the veggies are hydrated, and we don't have to add water, and don't have to worry about over-burning the dish as well. 

Now, put the stove to slim, and close the kadai with a lid. This will ensure that the veggies get cooked, and not over-cooked. This will also give the dish its original flavour. Adding water might actually make it sloppy, and the dish will lose its original flavour. 

However, if you feel that the dish is getting over-burnt, there is no harm is sprinkling some water on the dish. Letting it to get over-burned is definitely going to ruin your lunch or dinner plan. Open the lid every 2-3 minutes, and stir it well. After some 10 minutes, add boiled potatoes, and salt to taste. Saute it for another 4-5 minutes, and now, the dish is ready! This dish goes really well with Chapathi, and also as a side-dish for rice with sambar.

Positive reviews are most welcome, and negative reviews will be filtered off  (Just Kidding) 

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