Mixed vegetables is the healthy option. I don't make it very often but it is a great choice when I have lot's of vegetables but not enough of any one ;)
Mixed vegetables can include about any vegetable you like but you will need to be careful about their cooking times to ensure that the dish turns out well. For example, carrot might take longer than eggplant to cook. So either you add the carrot in first or you half cook the carrot separately and then mix them together. I like to mix vegetables with similar cooking times but mostly I end up mixing whatever is in the fridge.
1. Carrots, half a pound
2. shredded or sliced small Cabbage
3. 1/4 cauliflower, florets cut
4. 1 cup frozen peas
5. 3 tablespoons olive oil
6. 1 teaspoon mustard seeds
7. 1 teaspoon cumin seeds
8. 1 bay leaf
9. 1/2 tablespoon minced garlic and ginger
10. 1.2 teaspoon aamchur powder (dried mango)
11. 1/4 teaspoon garam masala
12. 2 teaspoons coriander powder
13. Salt to taste
14. 1/4 teaspoon red chili powder
15. 1 dried red chili
16. 1/4 teaspoon turmeric powder
1. Heat olive oil and add bay leaf, dried red chili and add mustard seeds in it.
2. When mustard seeds start to splutter, add cumin seeds
3. Add turmeric powder, coriander powder, red chili powder, garam masala, aamchur powder in the oil.
4. Add garlic and ginger and saute for about one minute.
5. Add vegetables and cook for about 15 minutes. Add salt when half done. If you add salt to vegetables right at the start, they will leave water. This spoils the taste and look of the veggies that would otherwise turn brown and crispy with the dry heat. If you add salt once the veggies are fully cooked, they will get mushy on mixing them. So add salt when half cooked. :)
6. Cover and let simmer on medium to low heat stirring occasionally for about 20 minutes.
7. Turn heat down and cook for another 5 minutes or until all vegetables soften.
Serve hot with Roti or Paranthas. A healthy wholesome dinner is ready!