Inspired by fancy names for dishes in the hotel-ishtyle, I called this dish – panchratan sabzi. Kind-of like kurma, but this one is without ghee or cream. A blend of mix veggies with a few spices and low-fat curd/yoghurt as the thickening agent – healthy but tasty . For a vegan twist, you can try soy yoghurt/curd may be.
Panchratan meaning I used 5 veggies. You can make it navratan or as many as you like –with even dry fruits or fruits such as pineapple. That’s the beauty of this dish – was just an experiment – you can vary veggies and customize to your tastes. This recipe is a good one to finish off small portions of different veggies in the fridge. Also, its quick enuf to be made in half hour or so. I used wotever I had with me.
Mixed vegetables (I used potato, capsicum, french beans, peas, cauliflower – chopped into tiny cubes): about 2 cups
Potato: 1 large
Capsicum: 1 small
French beans: a handful (6-7)
Peas: a handful
Cauliflower: about 10-12 small florets
Onion: 1 medium sized chopped fine
Tomatoes: 2 medium chopped fine
Green chillies: 2 chopped fine
Ginger: ½ inch piece chopped fine
Coriander (cilantro) leaves: a handful chopped fine
Mustard seeds: ½ teaspoon
Red chilly powder: ¼ teaspoon
Coriander powder: ½ teaspoon
Cumin powder: ½ teaspoon
Turmeric powder: ¼ teaspoon
Garam masala powder: ¼ teaspoon
Curd/Yoghurt: 1 tablespoon (I use the low-fat)
Oil: 1 teaspoon
Salt to taste
Sugar: 1 teaspoon (optional but adds to taste)
*You may try varying the spices and their amounts to your taste.
- Keep all the veggies chopped fine and ready in a bowl. All veggies except onions can be assembled together.
- Heat oil in a heavy-bottomed pan. Add the mustard seeds and fry.
- When the mustard seeds begin to pop, add the chopped onion. Saute till the onions are soft and translucent.
- Pour about 2-2.5 cups of water to the pan and bring to a boil.
- Add the chopped veggies to the pan now and mix well.
- Allow to cook for about 5-7 minutes.
- When the veggies are cooked partially, add tomatoes to the pan now. Also, include the chopped green chillies and ginger.
- The dry masalas – red chilly powder, coriander powder, cumin powder, garam masala powder, and turmeric powder can be added at this stage.
- Cover and cook till the veggies are well done. Stir occasionally and add a little water (about half a cup at max – else the sabzi will be too runny), if required. Test if the veggies are done by mashing a couple of vegetables.
- You can mash the veggies slightly with a potato masher for thicker gravy consistency.
- Add the curd, salt, and sugar. Mix well. The curd thickens the gravy a little. Cook till the sabzi is well heated – don’t let it boil.
- Turn off the heat. The vegetable is ready.
- Garnish with coriander leaves and serve hot with rotis, parathas, or rice. You may also squeeze a lemon if you like it that way.