Low Fat: Veggie Medley

Last Updated: Friday, November 6, 2009 - 16:45

Smita Mishra

This is a delicious, low fat and healthy dish cooked with variations throughout eastern India. Try out its easy to make recipe.

Ingredients:

½ cup peas
1/3 cup chopped pumpkin
1/3 cup chopped tomato
1/3 cup chopped potato
1 chopped pointed gourd
1 chopped brinjal
1/3 cup chopped radish
3 tsp ginger paste
2-3 tsp mustard oil
A pinch of fenugreek seeds
A pinch of fennel seeds
A pinch of carom seeds
A pinch of black onion seeds
3 chopped green chillies
4 tsp paste of yellow mustard seeds
3 tsp paste of poppy seeds
Salt to taste
1 tsp turmeric powder
1 tsp cumin powder
½ tsp coriander powder
A pinch of asafoetida
1 tsp sugar
2 bay leaves

Procedure:

Heat oil in a deep bottomed pan. Add green chillies, seeds, bay leaf, asafoetida and cook for a while.

Add all the vegetables, salt, sugar and cover and cook. After 5-7 minutes add the ginger paste, cumin, coriander and turmeric powders.

When the veggies become soft mix the mustard and poppy pastes. Cook uncovered for a few minutes. Serve hot with chapatti or rice.



First Published: Friday, November 6, 2009 - 16:45
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