Curried Mixed Vegetable (Mixed Sabji)
This is a dish that my mom made at least once a week. It goes very well with roti, paratha or nan. One can make this dish with any leftover uncooked vegetables in the fridge. You can adjust the spice and seasonings according to your palate.
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
  • small cauliflower
  • 1 long eggplant (brinjal)
  • 1 carrot
  • 2 potato
  • 3/4 cup frozen green peas
  • 2 tomatoes
  • 1 tbsp. ginger-garlic paste
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 tbsp. kashmiri chilli pd.
  • 1 tbsp. coriander pd.
  • 1/2 tsp. cumin pd.
  • 1/2 tsp. turmeric
  • a little salt to taste
  • 1/2 tsp garam masala
  • some chopped cilantro (for garnish)
  • some lime/lemon juice
Instructions
  1. Clean and cut cauliflower into florets. Peel and cut potato into cubes. Cut eggplant and carrots into medium pieces. chop onions and tomatoes.
  2. Heat oil in a pan and add cumin. When seeds splutter, add in the chopped onions. Fry until onions turn golden brown. The add ginger-garlic paste and stir well. Now add in all the vegetables.
  3. Toss vegetables, add all the spices and cook, covered about 10 minutes. Stir once in between and add about 1/4 cup of water if necessary.
  4. After 10 minutes, add chopped tomatoes and let cook for 5 minutes.
  5. Finally add in the lemon juice and chopped cilantro and serve with roti/nan/chapati