Saturday, 7 March 2015

Spicy and Tangy Winter Veggies

The goodness of colorful winter veggies is served in this spicy tomato coated dish. The beetroot lends a sweet taste to the dish, You may use your choice of vegetables though. Very healthy recipe and can be made very quickly.


  • Beans - 100 gm
  • Beetroot - 1
  • Potato - 1
  • Tomato - 1
  • Coriander leaves for garnishing
  • Dried red chilli - 2-3
  • Panchforon / Bengali 5 spice - 1/2 tsp
  • Green chilli - as per taste
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Salt, Sugar
  • Oil
  • Ghee - 1 tsp

Cut all the vegetables longitudinally and they should be roughly of same size. 
Heat oil in a pan. I have used a non stick pan and hated just a tsp of oil. Next add the panchforon and dried red chilli to the oil and let it splutter.

Add all the vegetables ( except the tomato) with a pinch of salt and turmeric and flip through.

Stir fry the vegetable with a sprinkle of water, if required. for 3-4 minutes. Puree the tomato with a green chilli and add it to the vegetable. Also add the cumin, coriander powder and mix well with the vegetable. 

When the tomato puree dries up, add a splash of water and cook covered over medium heat till the vegetable are cooked. 
Adjust the salt and sprinkle a pinch of sugar, if you like. Remove from heat and add a spoonful of ghee. Keep covered.

Serve with roti / paratha or toasted bread!!

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