Thursday, 23 March 2017


I usually make vegetable masala gravy as a side dish for chappathi ,appam or idiyappom.This time my intention was to make aloo gobi. But when I opened the fridge I saw bits of many vegetables lying here and there.Suddenly  the plan changed ,all those bits became this colorful delicious masala.Unlike vegetable masala gravy this dry version pairs well with rice as well. If you have  all these vegetables handy do try this dry is simple and super yummy.You can use the assorted frozen vegetables for making the same.Here goes the recipe..


1.     Mixed vegetables- I used 2 medium potatoes,1 medium carrot,around 1 cup of cauliflower florets, handful of frozen green peas
2.     Onion- 2medium, thinly sliced
3.     Ginger- 1 big piece
4.     Garlic-6 big pods
5.     Green chilly- 1or 2 slitted
6.     Tomato- 1medium
7.     Chilly powder- 1 tbsp
8.     Coriander powder- 1 tbsp
9.     Turmeric powder- ½ tsp
10. Garam masala- 1tsp,heaped
11. Jeera powder-1/2 tsp
12. Jeera (cumin )seeds- ½ tsp
13. Oil- 2 tbsp

Method of preparation

1.     Cut the potatoes and carrot in to cubes. Separate the florets of cauliflower.
2.     Crush ginger and garlic.
3.     Heat oil in a pan. Add cumin seeds .when the aroma comes, add onion,crushed ginger garlic and green chilly. Sauté until onion turns soft. Add in tomatoes and all powders saute until tomatoes melts and the raw smell of powders disappears.
4.     Now add carrots and potatoes mix well. Add 1 cup of water and salt. Cover the pan and cook in medium flame. When the they are ¾ th done add cauliflower and green peas. Cover and cook again. If needed add little more water. Stir in between. When all the vegetables are well cooked and coated with the masala switch off the flame. If any water remains, let it cook with the lid off. Make sure to stir in between to prevent from sticking to the bottom. Lastly add some coriander leaves (optional).
Serve with rice,roti or appam

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