Served hot on every meal platter, or at least on ones served on festive days is the Mixed Vegetable delight. This curry comes with the goodness of vegetables and the versatility of the Indian spice powders. You can change and chop around your choice of vegetables to add a distinct taste to the flavor. Common choice of vegetables includes diced carrots, peas, beans, potatoes, yam, drumsticks and egg plant. Basically you could temper with the taste and flavor by including any vegetable of your choice. Mixed Vegetable delight is part and parcel of every Maharashtrian meal. It can be eaten plain, with white or brown bread, chapattis or plain boiled rice. It goes well with biryanis and pulaos too. The assorted vegetable mix and the distinct flavors of the spice powders bring out the perfect blend of taste and nutrition.
Ingredients:
1/2kg chopped mixed vegetables of your choice
2 tbsp beaten yogurt with ginger-garlic paste
1 small onion, grated
1 tsp garlic-ginger paste
1 tsp lemon juice
Salt to taste
2 tbsp cooking medium (Oil)
Roasted and ground: 2 tbsp desiccated coconut, small piece of cinnamon, 1/2 tsp cloves, 1/4 tsp peppercorns, 1 tbsp coriander seeds and 2-3 dry red chilies
Popular Accompaniments:
The Mixed Vegetable delight is a must have on any menu card in Maharashtra. Eaten plain, it serves as nothing less than a spicy vegetable soup. You could get a little innovative and dry the dish up a bit. Once it is thickened, you could use it as a filling between bread and chapattis to carry along on a picnic brunch or while travelling long distances. The roasted and ground spices give the dish a distinct flavor. Mixed Vegetable delight can be eaten along with plain or flavored rice and in many regions of the state it is also eaten with poha or beaten rice. Together with the beaten rice option you have an exclusive turn out that is unique to the state.
Main Cooking:
Heat the oil in a deep and thick bottomed wok.
Add the onions and fry till light brown.
Add the roasted and ground mix along with the yogurt mixture.
Allow the mixture to sauté well and then add the chopped vegetables.
Bring the gravy to a boil.
Simmer for about 5 minutes and add the lemon juice.
Presentation:
Serve hot, garnished with freshly chopped mint or coriander leaves and eat along with rice or chapattis.
