SUBRU UNCLE'S SEVEN MIX VEGGIES DISH MADE FOR DIWALI DINNER

Steps:

• Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
• Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
• Heat oil in a wok.
• Once hot, add cumin seeds and allow to splutter.
• Once they stop spluttering, fold in the onions and stri fry until browned.
• Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
• Lower flame, add the tomatoes and about 1/2 cup of water.
• Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
• Now, heat 2 tbsps. of oil in a pot.
• Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
• Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
• Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
• Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
• Add corriander leaves for garnish.
• Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
• Enjoy!