Yep, all of us know this could only mean a tame vegetarian dish with lots of veggies in it. Nothing to do with anything more colourful than that, fortunately or unfortunately!
The picture of this in a Hyderabadi cookbook has had me itching to make this dish for about two weeks. However, fate had assorted germs in store for me and that meant very little cooking, leave alone blogging. And yesterday, when I did summon the energy to make this, which involved a lot of slicing and dicing, and photograph it, I ended up worse than I had felt in the past two weeks – the pain I developed from all the coughing, sneezing and blowing my nose froze into a funny crick – the only benefit was that the fumes from the onions cleared up my sinuses for the next few hours!
Should I continue with this post? It's obviously labour-intensive, didn’t do much to cheer me up and didn’t look like anything in the original illustration - but ended up being much appreciated at my great-aunt’s place that evening.
I didn’t follow the original recipe at all because it called for a lot of oil and frying first and frying next and so on, so here’s my adaptation – a mixed vegetable dish that you can adapt to your own tastes. It’s a great way to rescue the veggies in your fridge, by the way! Add potatoes, cauliflower, any vegetable that occupies space in your pantry and weighs heavily on your conscience! The result is an almost rainbow-striped dish with a light gravy that’s high on taste and low in calories? Yes, I think so, relatively speaking.
Carrots – 300 gm, cut into ½-inch pieces
French Beans – 300 gm, cut into 1-1/2 inch pieces
Eggplant/Brinjals – 4-5, cut into 2-inch pieces
Capsicum/bell pepper – 2 big, diced
3 medium onions – finely sliced
2 tsp ginger-garlic paste
A pinch of turmeric powder
1 tsp red chilli powder
1 cup curds/yoghurt, beaten
2 green cardamom
1 bay leaf
1/4 –inch piece cinnamon
¼ tsp fennel seeds (saunf)
Salt to taste
Oil – 3-4 tbsp
A bit of curry powder/garam masala, if you like
Parboil carrots and French beans.
Fry brinjal till more than half done in a little oil, remove, fry capsicum the same way, remove.
Fry the whole spices till they turn colour, then the onions till golden brown.
Add ginger-garlic paste, fry.
Add salt, turmeric and chilli powder, mix till they blend well with the onions.
Add the cooked and fried vegetables. Put in the curds. Stir and cook on simmer, covered, till the vegetables are fully cooked. Sprinkle a little water while cooking, if required. Add the curry powder and stir. Serve.
Vegetarian Curds/Yoghurt Gluten-free