How to make Mixed Vegetables With Five Spice Tempering -

Assorted vegetables tempered with fresh five indian spices.

Sanjeev Kapoor

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 Tofu with Stewed Noodles Capsicum Paneer Masala Paneer Makhanwala - SK Khazana Chilli Garlic Eggplant

Mixed Vegetables With Five Spice Tempering

Mixed Vegetables With Five Spice Tempering Recipe Card

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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

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MasterChef Sanjeev Kapoor

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.