How to make Mixed Vegetable Gravy -
No so popular vegetables tempered with paanch phoron to make an extremely tasty dish
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ridge gourd (turai) , Drumsticks (सेजन की फली)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Potato Sukka Mushroom Vindaloo Methi Matar Malai Coconut Cream Spinach
Mixed Vegetable Gravy Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegetable Gravy Recipe
Ridge gourd (turai) peeled 1 medium
Drumsticks cut into 1 inch pieces 2
Bitter gourd (karela) cut into roundels 1 medium
Broad beans (sem ki phalli/papdi) cut into 1 inch pieces 10
Long brinjals cut into 1 inch cubes 1 medium
White radish cut into 1 inch cubes 1 medium
Oil 2-3 tablespoons
Cumin seeds 1 teaspoon
Onion seeds (kalonji) 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Mustard seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Ginger paste 1 1/2 teaspoons
Bay leaf 1
Sea salt to taste
Method
Step 1
Heat oil in a non stick pan. Cut turai into 1 inch pieces.
Step 2
Add cumin seeds, onion seeds, fenugreek seeds, mustard seeds and fennel seeds to the oil in the pan and when the seeds splutter, add ginger paste and bay leaf.
Step 3
Add turai, drumsticks, karela, broad beans, brinjal and radish pieces. Mix well and cook for 2-3 minutes.
Step 4
Add sea salt and mix well. Add 1 cup water and mix, cover and cook till vegetables are done.
Step 5
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
