Panchratan Sabzi

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.

Ingredients:
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. 

Method:

1. Keep all the veggies chopped fine and ready in a bowl. All veggies except onions can be assembled together.
2. Heat oil in a heavy-bottomed pan. Add the mustard seeds and fry.
3. When the mustard seeds begin to pop, add the chopped onion. Saute till the onions are soft and translucent.
4. Pour about 2-2.5 cups of water to the pan and bring to a boil.
5. Add the chopped veggies to the pan now and mix well.



6. Allow to cook for about 5-7 minutes.
7. When the veggies are cooked partially, add tomatoes to the pan now. Also, include the chopped green chillies and ginger.
8. The dry masalas – red chilly powder, coriander powder, cumin powder, garam masala powder, and turmeric powder can be added at this stage.
9. 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.
10. You can mash the veggies slightly with a potato masher for thicker gravy consistency.



11. 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.



12. Turn off the heat. The vegetable is ready.
13. Garnish with coriander leaves and serve hot with rotis, parathas, or rice. You may also squeeze a lemon if you like it that way.