Blogging Marathon# 27: Week 1/ Day 5

Theme: Occasions – Lunch for Blog Buddies

Dish: Mixed Veggie ka Salan

This past weekend I finally got to meet 4 of my blog buddies (Mireille, Nisha, Sandhya & Usha) that lived in the greater New York area. I invited them over to my house for lunch and we had so much fun chatting, eating and laughing. It was great to have foodies over because they took over the making of the naans when I had to attend to my 6 month old daughter. Big thanks to Valli for helping us make new friends and hugs to my new buddies, I hope we can do these type of things more frequently.

Here’s what I made for our lunch:

Appetizers: Aloo bajji Chaat & Sprouts in Puris with green chutney and khatta meeta chutney

Drinks: Strawberry and Peach Soda (recipe coming up soon)

Main dishes: Mix Veggie Salan/ Fried Rice/ Paneer-Chickpea Curry/ Wholewheat Naans/ Raita

Dessert: Eggless Mango Cheesecake (recipe coming soon)

Lunch or Dinner parties with Indian food theme usually involve a rice dish, one or more curries, Indian breads (naans, parathas, rotis etc) and a dessert. Today’s curry fits right into the gravy dishes that are perfect for parties. This is a variation to one of Hyderabad’s famous mirchi ka salan.

I have been watching quite a few Indian cooking shows in the past couple months and I have a notebook right next to me to jot down all the interesting recipes. I wish these channels have a website with the recipes, because it gets hard to follow the show and write the recipe all at the same time. This mixed veg salan was from one of the shows that I managed to write the recipe without the exact contents, of course.

Traditional mirchi ka salan is made with green chilies and the gravy has peanuts, sesame seeds and coconut. I used a mix of vegetables and skipped coconut. Also the original recipe called for deep frying all the veggies separately, but I shallow fried the veggies and then added them to the gravy. This dish can be served with a simple fried rice (bagara rice) or even rotis.

Mixed Vegetable Salan
Mixed Vegetable Salan
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Mixed Vegetable Salan
Mixed Vegetable Salan
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
  • 1 Potato - medium, diced
  • 1 Carrot - small, diced
  • 8 - 10 , 1 Green beans " - chopped into pieces
  • ½ cup Cauliflower - cut into florets
  • ½ cup Green Peas
  • 1 Peppers - medium, chopped (I used half an orange & red peppers)
  • 3 chilies seeds Long green - slit in the middle and remove the and ribs
  • 1 - 2 tbsp Tamarind paste
  • 1 tsp Coriander Ground
  • 1 tsp chili powder Red (or more to taste)
  • ½ tsp Turmeric powder
  • 1 tsp Seeds Nigella
  • to taste Salt
For the Masala Gravy:
  • ½ cup Peanuts
  • ¼ cup Sesame seeds
  • 3 tbsp Cashews
  • 1 Onion - medium, chopped
  • 1 tsp Ginger Garlic + paste
Servings: serving
  1. Make the Masala: Dry roast peanuts, sesame seeds and cashews separately until golden and nicely roasted. Saute onions in 1tsp oil until lightly browned around the edges. Then grind to a smooth paste adding little water. This masala can be made 2 days ahead and refrigerated until ready to use.
  2. Make the Curry: Heat 3tbsp oil in a pan; saute the veggies (from potato to green chilies on the ingredient list) on medium-high flame either separately or all together for 5-7 minutes, stirring occasionally until they start to change color. This step is only to crisp up the veggies and not completely cook them. Alternately you can deep fry them.
  3. In a large pan, heat 2tbsp oil and add the nigella seeds. Once the seeds start to smell fragrant, add the ground paste, turmeric and cook on medium-low flame, stirring frequently until oil starts to leave the sides, about 8 minutes.
  4. Next add the ground coriander and red chili powder. Cook for a minute.
  5. Next add the sauteed veggies and salt. Add enough water to make the gravy of desired consistency. Bring the mixture to a boil , lower the heat and cook covered until the veggies are tender, about 12-15 minutes.
  6. Add the tamarind paste and cook for another 5-6 minutes.
  7. Garnish with chopped cilantro and serve warm with rice or roti.
Recipe Notes

I served with some simple fried rice.

Lets check out what my fellow marathoners have cooked today for BM# 27.

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0 thoughts on “Mixed Vegetable Salan (Mixed Veggie ka Salan)”

  1. That was delicious salan, Pavani & thanks for inviting us over to your house. It did go well both the rice and naan.

  2. We know how yummy this tasted and I finally have the recipe! Going to make it soon and what lovely presentation Pavani! Love the pictures 🙂

  3. Pavani, mouthwatering recipe, and glad to know about ur buddy meet, it is always fun to meet fellow foodies

  4. It’s so good that you guys met pavani, both your dishes look stunning..have you posted this fried rice, it really looks so good…:)..not to mention your pictures always makes me want to grab it right away!

  5. Wow this is amazingly beautiful. I am bookmarking it for I love the idea of not using just mirchi.And I saw your pics that were shared for your BM meet. Looks like u guys had an awesome time.

  6. That’s a lovely side dish Pavani. It seems that you had a great time at the meet. BTW, your little one is cute.

  7. Its always nice to meet people with same interests. We had lots of fun at BM 25 meet, so can imagine how much you guys must have enjoyed 🙂

  8. I too used to keep abook ready while watching cookery shows but now Lil dude is very keen to snatch away the pen so I just record the show and write it down when he sleeps.And Really nice that you guys could meet and chat. The m enu looks awesome Pavani…

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