How to make Mixed Vegetables With Five Spice Tempering -
Assorted vegetables tempered with fresh five indian spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : French beans (फ्रेंच बीन्स), Broad beans
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mixed Vegetables With Five Spice Tempering checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Sweet, Spicy, Stir-Fried Mushroom Brinjal and Drumstick Coconut Masala Pithore In Gravy French Beans with Moong Dal
Mixed Vegetables With Five Spice Tempering Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed Vegetables With Five Spice Tempering Recipe
French beans string and halve 10
Broad beans string and halve 10
Potato sliced 1 large
Sweet potatoes sliced 2
White radish sliced 2 medium
Red pumpkin (bhopla/kaddu) sliced 100 grams
Cabbage shredded 1/2 small
Green chillies slit 2
Cauliflower 1/2 medium
Eggplants/ brinjals quartered 2 small
Ginger paste 1 teaspoon
Oil 1 tablespoon
Onion seeds (kalonji) a pinch
Mustard seeds a pinch
Fenugreek seeds (methi dana) a pinch
Fennel seeds (saunf) a pinch
Cumin seeds a pinch
Whole dry red chilli 3
Turmeric powder 1 teaspoon
Salt to taste
Sugar 3/4 teaspoon
Method
Step 1
Place potatoes, sweet potatoes and brinjals in water to avoid discolouring. Heat oil, add onion seeds, cumin seeds, mustard seeds, fennel seeds and fenugreek seeds and whole red chillies broken in two.
Step 2
When they change colour, add all the vegetables and stir. Add turmeric powder and ginger paste and mix well. Cover and cook on low heat till vegetables are cooked.
Step 3
Increase heat so that all the moisture dries up. Add salt, sugar, slit green chillies and mix well. Cook for two minutes and remove pan from heat. Serve hot
Nutrition Info
Calories : 863 Kcal
Carbohydrates : 146.5 gm
Protein : 28.6 gm
Fat : 18.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
