Winter is the season of plenty of vegetables like carrot, beans, cauliflower, peas, variety of greens, babycorn etc. Preparing these ingredients in the same manner makes life monotonous so one would prefer to have a different method to cook these veggies in a variety of ways. Today I'm sharing the recipe of mili juli tarkari better known as mixed vegetable. This recipe is certainly not for the weight watchers but it can be a main dish for a dinner or lunch menu for the guests. This can go well with the paratha.
Ingredients
Cauliflower - 1/2
carrot - 1
green beans - 7-8
brinjal small - 2-3
Peas - 8-10
Potato - 1 medium
baby corn - 4-5
onion - 1 large
ginger garlic paste - 2 tspns
refined oil - for deep frying as required + 1.5 tblspns
bay leaf - 1
curd - 2 tblspn
dry masalas-
coriander powder - 1tblspn
red chilly powder - 1 tspn
turmeric powder - 1/2 tspn
cumin powder - 1 tspn
clove powder - a pinch
cinnamon powder - 1/2 tspn
green cardamom powder - 1 tspn
salt - to taste
Lemon Juice - 1 lime juice
Method-
1. Slice onion thinly.
2. Prepare florets from cauliflower.
3. Cut Potatoes into cubes.
4. Cut Carrots into cubes.
5. Cut green beans into small pieces.
6. Cut brinjals into roundels.
7. Cut baby corn into diagonal pieces.
8. Shell peas and blanch them in boiling water.
9. Deep fry all the other vegetables.
10. Whisk curd and put coriander, chilly, cumin, turneric, chilly powder and salt.
11. Heat oil in a pan/kadhai.
12. Add bay leaf.
13. Add onion and saute till reddish.
14. Put the curd-dry masala mixture in the onions and cook till oil starts separating.
14. Add all the vegetables and peas.
15. Mix well till the masala coats all the veggies.
16. Add lemon juice and mix again.
17. Sprinkle cardamom, cinnamon and clove powder.
18. Mix gently.
19. Serve hot.
