Thursday, February 5, 2015

Mixed vegetable - Potatoes, bell pepper and carrots

This is an everyday vegetable in which many variations can be made. Its a good lunch box option with paranthas or chapatis.  In fact this is one of the standard filling of the rolls that I make for hubby when he needs to be moving around in the car, the whole day.


  • Potatoes- 3, boiled, peeled and chopped
  • Tomatoes- 1, chopped into big pieces
  • Carrots (orange)- 1, chopped
  • Capsicum/green bell pepper- 1, chopped (big pieces)
  • Oil-1/2 tbsp
  • Heeng (asafoetida)- 1 pinch
  • Jeera (cumin seeds)- 1/2 tsp
  • Haldi (turmeric powder)- 1/4 tsp
  • Dhaniya powder (coriander seed powder)- 1 and 1/2 tsp
  • Red chilli powder- 1/3 tsp
  • Garam masala (optional)- 1/4tsp
  • salt to taste (I used 1tsp)

Grind the following with mortar and pestle and keep aside for use

  • Dalchini (cinnamon)- half inch piece
  • Badi elaichi (black cardamom)- 1, cracked open
  • Laung (clove)-2

How to make:

  1. Heat the oil. Add heeng & jeera. Let it sizzle.
  2. Now add carrots and capsicum and fry for 3-4 minutes.
  3. Add salt and let the carrots turn tender.Turn down the flame. Cover and cook for a few minutes. (If you are using the red carrots then it'll take less time to cook.)
  4. Add the boiled potatoes and tomato. Add all the spices except the ones ground by mortar and pestle.
  5. Mix well so that all vegetables are well coated with the spices. Cover and cook for a few minutes.
  6. Now add the ground spice mix. This gives a beautiful aroma to the dish.
  7. Mix well and serve.

You can garnish it with coriander leaves.
If you are out of tomatoes (God forbid!) then use amchoor (1/2tsp) to add the sour flavor.

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