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Camellia Panjabi: Sauteed Mixed Vegetables

Vegetarian

This recipe is from Vegetables the Indian Way by Camellia Panjabi

Miloni tarkari

Cooking a mixture of local seasonal vegetables in a kadai with spices is common all over India, and while some, like chorichori in Bengal, or avial in Kerala, are classic, others don’t necessarily have a name.

But in the 1970s and 1980s, restaurants in hotels used to make such a dish for its vegetarian customers known as miloni tarkari, which literally means mixed vegetables. Here is one version.

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Method

Heat the oil in a deep non-stick pan, and when it is hot, drop in the cumin seeds.

After 5 seconds add the sliced onions and sauté until translucent. Add the garlic, ginger and green chillies, and stir for a minute.

Add the chilli powder, turmeric, ground coriander, fenugreek leaves and chopped tomatoes. Cook for 3 minutes.

Add the vegetables and sauté for 5 minutes. Add a cupful of hot water and the salt and cook for 5 minutes with a lid on the pan, then remove the lid.

Add the coriander leaves, sprinkle with 2 tablespoons of water, then replace the lid and cook for another 2 minutes.
 

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