Who says vegetables are for cows?

Love them, hate them but you can’t really ignore them! And how many times have you cringed at the thought of that concoction called – Mixed Vegetable Curry that any self respecting restaurant doles out. But here is a recipe, also known as Sindhi Kadi (sans any curd though) which is rather wholesome and tastes nice too!

Here is the recipe for all of you.

Mixed Vegetable with Besan Curry

Ingredients
Beans - 5 or 6 numbers
Cauliflower – 4 or 5 flowers pieces
Peas – little
Red Pumpkin – a small bit
Potato – 1
Tomato -1
Besan – 1 tablespoon
Ghee – 1 tea spoon
Oil – 2 tea spoon
One table spoon tamarind pulp
Red Chiili Powder – 1 tablespoon
Salt to taste
Dhania Powder – 1 teaspoon
Haldi Powder a pinch

Method
Cut all the vegetables into small rectangle slices. In a pressure pan, heat oil and ghee, roast the besan in it. Now add all the vegetables including tomato and roast it for a while. Add the vegetables in order of time that they require for cooking. Now add 2 glasses of water to it. Also add the spices and seasoning viz. haldi, salt, chilli powder, dhania powder and tamarind pulp. Pressure cook till one whistle sound and switch it off. Garnish with coriander leaves and is best served with rice. Though chapatti fine too.

On that healthy note, here is to a good year and great health!

Green Day!

Somehow the concept of green vegetables while is good rationally, doesn’t make the taste buds go, ‘Mmmmmmm’. Well something like that at any rate. So it was interesting how on a mundane Monday afternoon (with all of us in throes of self piteous pathos like situation) the boss woman same up with this concoction and told us, ‘Dhania Subzi’! And we were all like, huh! Dhania the garnishing thing?? And an entire subzi out of it?? *Shudder* As we ate that with suspicious look, a mouthful is all that it took to convert us.

Here is it, slightly modified (by the Mom, who else) and just as good!

Capsicum, Dhaniya and Besan Curry

Ingredients
- 1 cup - finely chopped capsicum
- 1 cup – finely chopped coriander
- 1 cup – finely chopped spring onion
- ½ cup – Besan
- Cummin seeds
- Turmeric powder
- Hing powder
- Red chilli powder
- Oil to cook
- Salt to taste

Method
Roast the besan for a few minutes, keep it aside.

Take some oil in the pan, add the cumin seeds. Add the coriander first and sauté for about a minute, then add the capsicum and spring onions and turmeric powder. Also add hing, chilli powder and salt according to taste. When the vegetables are semi-cooked, add the besan and sprinkle some water and let it cook for 2-3 minutes.

Serve with phulkas or with rice and dal if the sensibilities like that better! :)