October 23, 2012

Mixed Vegetable Curry

They say, "The best way to someone 's heart is through their stomach". Couldn't agree more!

During the first few years of my career, I got an opportunity to travel to Tokyo and had to stay there for few months together! Just like a typical first timer, with butterflies in stomach, anxiously expecting the unexpected and set out!

What I love about these abroad trips is that I get an opportunity to be on my own, get to meet new people (have had lot of beautiful experiences along my way with Japanese - they are Godsend, so warm & kind!), explore new places (it was total fun roaming around those cleanest (EVER!) streets of Tokyo, malls, markets, electronic cities, 100 yen shops and what not!), learn new language (No kidding - I have actually cleared 2 levels of JLPT). On the flip side, I missed my family and most importantly food!

During one such occasion I got to be at one of my colleague's home for dinner. His wife had cooked us a scrumptious meal - chapathi, mixed vegetable curry, veg gravy, raitha, plain rice, and some pickle. Seriously, I don't have words to describe how good it tasted. That was heavenly for me PERIOD!!!!! 

During those days, I did not have much aspiration/time for cooking. Neither did I know the recipe nor did I bother to get the recipe from her for that curry. But, memory of eating hot rotis with such a filling & tasty veg curry will never fade!

This post is dedicated to that lovely couple - Mr & Mrs. Anu Jitesh. I fondly remember them whenever I make this curry.

Basic Info
Complexity - Easy
Prep time - 20 mins mins (If you use a chopper, you can save more time)
Cooking time - 30 mins
Serves - 3 - 4 people

Cauliflower - 1 (Medium sized, break it into small florets)
Potatoes - 2 no (Medium sized, peel the outer layer and chopped into smaller pieces)
Carrots - 2 no (Medium sized, chopped into smaller pieces)
Tomatoes - 2 no (Medium sized, chopped into smaller pieces)
Onion -1 no (Medium sized, chopped into smaller pieces)
Peas - 1/2 cup (I used frozen peas)
Green chillies - 2 nos (slit)
Cumin seeds - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp (optional)
Tandoori masala - 1 tsp (optional, you can also use garam masala)
Cilantro - 1 tbsp (finely chopped)
Salt - to taste
Oil - 2-3 tbsp

Heat oil in a big & deep pan. When the oil is hot, add cumin seeds and let them sizzle. Add onion, green chillies and give them a saute until onion turns translucent. Then, add tomatoes and saute them until soft. To this, add carrots, potatoes and saute them for about 3-4 mins until they are half-cooked. Then, add cauliflower florets, peas, salt, red chilli powder, tandoori masala and give them nice mix. Let the vegetables cook in medium flame until raw smell of masala powders are gone. Finally, garnish it with cilantro and remove from heat.

You can take a spoonful of this mixed veg curry on a roti, and carefully roll it out and pack it for picnic / lunch box.

This is a very simple yet packed-with-flavor vegetable curry that complements very well with chapathi/roti.

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