Required
ingredients
 1 small cauliflower (3 cups), divided
into small florets (1-inch)
11/2 cups carrots, peeled and thinly sliced (1/4-inch)
11/2 cups zucchini, thinly sliced (1/4-inch)
4 tsp vegetable oil
a pinch of asafetida
1/2 tsp cumin seeds
1 tsp fresh ginger, chopped
1/4 tsp turmeric
11/2 tsp salt
1/2 tsp cayenne pepper (optional)
1 tbsp coriander powder
1/2 tsp mango powder
3/4 tsp garam masala
1 tbsp fresh coriander
Method
- Wash and drain cauliflower, carrots
and zucchini. Set aside.
- Heat 1 tsp of oil in a heavy,
non-stick skillet over medium high heat.
- Add asafetida and cumin seeds and
cook for a few seconds until seeds are golden brown.
- Add ginger, turmeric, salt and
cayenne pepper. Stir thoroughly. Heat through, cover with a lid
and reduce heat. Simmer for 8–10 minutes. Open 1–2 times to
stir the vegetables.
- Cook until vegetables are tender but
firm. Sprinkle with coriander powder, mango powder and garam
masala. Stir carefully in a lifting and turning fashion so as not
to mash the vegetables.
- Add the remaining 3 teaspoons of oil
around the sides of the pan, allowing the oil to get to the bottom
of the pan. All the liquid from the vegetables should be
evaporated; if not, increase heat to evaporate it. Fry for 3–5
minutes, stirring once or twice in the same lifting and turning
fashion. (This final roasting or frying in the oil brings out the
true flavor of this dish.)
- Transfer to a serving platter. Garnish with
fresh coriander.
| Veg Side Dishes
|
Non-Veg Side Dishes
|
| Main Dishes
|
Special Menu
|
| Snacks
|
Salads & Soups
|
| Desserts
|
Sweets
|
| Drinks
|
|
