Sunday, April 17, 2011

Turnip-zucchini-beetroot spicy veggies

Today, let's make vegetables that are readily available in the winter as well as spring.
I have selected a variety of vegetables for this dish. Choose all or pick the
ones you like to make another variation.

3 cup carrots chopped
1 onion
5 cloves garlic
1 tbsp freshly chopped ginger
1 zucchini
1 turnip (medium)
1 tomato
1 small potato
1 small beetroot
4 tbsp oil
1 tsp salt
1 tsp crushed coarsely dried red chilli or (chilli flakes can be substituted)
1 tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp mango powder
5 basil leaves
1/2 cup water

Wash and chop veggies.
In a 12 inch  pan, sautee the onions in oil on medium flame till they become translucent, add ginger, sautee again for a minute, add garlic.
Add the veggies and stir. After ten minutes of stirring and tossing add the spices; mix, then add water. Mix again. Cover with a lid. Cook on low to medium flame. Every five minutes or so stir and cover with a lid. The turnip takes the longest to soften. The color of orange carrots, green zucchini and red beet root looks very nice.  In about 45 minutes remove from flame, garnish with basil leaves, and serve warm with your choice of bread.


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