Why so much sweating, why use shampoo ever day to wash the sweat off from the hair, why clothes need to be changed after the sweat wets them, why so much of cold water is consumed, why lassi’s and sherbets served to keep cool…O God, this is the thought of Summer. All the good time of the winter is gone and so terrifying is the summer heat. Believe me, wish there was no summer. But creation has given us the seasons, all for the good of this world.
No denial, so accept. How we would miss our mangoes if summer did not come. That’s one thing I love about summer and the cool cool, thanda thanda that comes with it.
Food that’s cooked need to be in the comfort category…isn’t it? Here I like to share a comfort vegetarian dish…simple mixed vegetable curry… that tastes good and easy to digest, gives you no gas trouble…understand the gas trouble…suffer from it from indigestion…no way…
Not planned earlier to cook this dish, I had to fish the vegetables available in my fridge. There were begun/brinjal/egg plant and sojne dhantha/sajan palli/drumsticks and of course potatoes are always there for handy use.
This was all I had but the taste of the curry can be enhanced by adding raw bananas and green papaya.
Aloo : 3 peeled and diced
Brinjal/egg plant: 3 cut into longish strips
Drumstick: 7-8 cut into 2-2 ½ inch length.
Once everything is ready start cooking.
After heating about 2 tbsp of oil in a kadhai/wok, first fry the bodi/vadis…8-10 will do. Keep it aside for later use.
In the same kadhai tip in the potatoes and brinjal pieces and stir fry for 3-4 minutes.
Then add the sojne dhantha/drumsticks. Stir fry for 3-4 minutes.
Now add the masala:
Haldi powder ¾ tsp.
Red chilli powder ½ tsp.
Dhania powder 2 ½ tsp.
Salt to taste
1 tsp. sugar (optional)
Add 1 cup water and mix the masala with the vegetables.
Let this cook with stirring now and then till the masala is cooked.
The oil will start separating and then add enough water, about 3-3 ½ cup, cover and let it cook.
Once the boil comes lower the flame and let the vegetables cook till they are soft and edible.
See there is enough flowing gravy and then add the fried bodi/vadi and cook for 2-3 minutes over high flame.
Serve and enjoy the dish cooked with so much love and care to get the best taste from simple vegetables cooked as Mixed Vegetable Curry.
© gouri guha 2014