Indian Mixed Vegetable is inspired by a local dish with “sambal” as its flavorful base and deep-fried veggies. Typically, “sambal” is packed with the bold flavors of shallots, dried red chilies, dried shrimp, salt, sugar, and tamarind paste. But in my twist on it, we’re adding a kick for Indian taste buds with dried red chillies, grated coconut, roasted gram, cumin seeds, and fennel seeds for a vibrant masala base. And the best part? I’ve swapped out deep frying for a healthier cooking method. So, dig into this side dish guilt-free!
A Flavorful Indian Mixed Vegetable
My search for variety leads me to experiment with different cuisines and spice mixes. I love blending traditional recipes with new ingredients. This helps me whip up side dishes that keep the taste buds buzzing. Exploring various culinary traditions lets me add vibrant flavors to my meals. It keeps veggie sides fun and delicious like this Indian Mixed Vegetable.
Substitutes for Indian Mixed Vegetable
I picked these veggies because they’re basics that most households have on hand to make this Mixed Vegetable Fry. But if you have specific preferences or need substitutes, you can also use:
- squash
- sweet potatoes
- French beans
- peas
Do ensure to follow the same steps with these variations.
Other Methods of Cooking
If you prefer not to use the steaming method and wish to make a one-pot Indian Mixed Vegetable, you can do so by slicing the carrots and potatoes thinly. Add them first to the masala base with a little water, cover, and cook for 10 minutes, stirring occasionally. Then, add in the cauliflower. Alternatively, you can boil the carrots and potatoes in water for about ten minutes, strain them, and then add them to the masala base along with the cauliflower.
Stir Fried Indian Mixed Vegetable
I tossed in a few dried red chillies for this Indian Mixed Vegetable, but don’t worry—it’s not spicy at all. These chillies just add a bit of warmth without taking over the dish. The sweetness from the carrots balances things out nicely, giving the vegetable fry a lovely sweet touch. It’s a perfect dish that kids will love. Plus, the bright colors of the veggies make it look so good that everyone will want to dig in.
Embracing Veggies in Our Family Meals
Since I was young, veggies were always encouraged at home with my rice, even though I often tried to avoid them. My mom was persistent, always checking if I finished my meal. Eventually, this made me love veggies, and now I make sure my kids enjoy their meals with some veggies too. Their favorites are Vazhakkai Fry, Spinach Soup and definitely not forgetting this indian mixed vegetable and they can never get enough!
Indian Mixed Vegetable
Description
This recipe for a fragrant and flavorful vegetable fry combines a variety of steamed vegetables such as cauliflower, potatoes, and carrots with a rich, aromatic masala paste made from coconut, chilies, and spices. The dish is enhanced by the infusion of mustard seeds, curry leaves, and sautéed onions and tomatoes. The result is a vibrant and delicious dish, perfect for serving hot as a main course or a delightful side, garnished with fresh coriander leaves for an added burst of freshness.
Ingredients for Mix Vegetable Fry
Main Ingredients
For Masala Paste:
Instructions on how to make the Mix Vegetable Fry
Instructions on how to make the Mix Vegetable Fry
Instructions on how to make the Mix Vegetable Fry with step-by-step photos
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Blanch the Cauliflower
In a large pot, add in the cauliflower.
Pour boiling water over them and blanch for 2 minutes.
Strain the cauliflower and set aside.
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Prepare the Masala Paste
In a bowl, soak the dried red chilies in hot water for 15 minutes.
In a mixer jar, add the grated coconut, soaked red chilies, fennel seeds, cumin seeds, roasted gram, and a little water.
Grind everything to a smooth paste and set aside.
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Steam the Vegetables
In a steamer basket, add the chopped potatoes, carrots, and blanched cauliflower florets.
Steam the vegetables, covered, for 10 minutes over medium flame.
Once steamed, remove from the basket and set aside.
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Prepare the Vegetable Fry
In a pan, heat the oil over medium flame.
Add the mustard seeds and broken dried red chilies.
Once the mustard seeds crackle, add the sliced onions and sauté for 2 minutes.
Add a few curry leaves and the chopped tomatoes. Sauté until the tomatoes turn soft and mushy.
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Add the ground masala paste and mix well.
Add salt and combine thoroughly.
Sauté the masala paste for 6-7 minutes over medium flame until the raw smell disappears.
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Add the steamed vegetables and mix until they are well coated with the masalas.
Stir-fry for another 5 minutes on medium flame.
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Garnish and Serve
Add chopped coriander leaves and a few more curry leaves.
Mix everything well and serve hot.
