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Mixed Vegetable Salan

Author: Pavani
Print Pin
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: hyderabadi
Servings: 4 serving

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Next add the ground coriander and red chili powder. Cook for a minute.
  • 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.
  • Add the tamarind paste and cook for another 5-6 minutes.
  • Garnish with chopped cilantro and serve warm with rice or roti.

Notes

I served with some simple fried rice.
Lets check out what my fellow marathoners have cooked today for BM# 27.