Mix veg is extremely common in all Indian kitchens. Whether you are at home or ordering food at a restaurant, a mix vegetable dish is essential to go with rice or roti. Usually the vegetables used in mix veg include potatoes, beans, peas, cauliflower and carrots but I have added a bit of twist to this recipe by including vegetables like cucumber, brinjal etc which my husband and son resists eating. I have added soybean to the sabzi, it’s totally optional, if you wish you can add fried moong or Urad daal vadis too. Try out this recipe and just add in whatever vegetables you want making it totally health packed for your family.

Mix Vegetable with Cucumber
Mix Vegetable with Cucumber

Preparation Time : 20 minutes

Serves : 3-4 persons

Ingredients :

Cucumber / Kheera / Tiyoh : 2 small, (cut into 1 inch pieces)

Brinjal / Bengena / Aubergine / Baingan : 1 medium, (cut into 1 inch pieces)

Carrot / Gajar : 1 small, (cut into 1 inch pieces)

French beans : 5-6, (cut into 1 inch pieces)

Potatoes / Aloo : 2 medium, (cut into 1 inch pieces)

Capsicum/ Shimla Mirch / Green bell pepper : 1, medium, (cut into 1 inch pieces)

Onion / Piyaaz : 1 large, roughly sliced

Bay leaf / Tejpatta : 2

Elaichi / Cardamom powder : 1/2 teaspoon

Haldi / Turmeric powder : 1 teaspoon

Garam Masala powder : 1 teaspoon

Jeera / Cumin seeds : 1 teaspoon

Dry red chillies : 1-2 (optional)

Salt / Namak as per taste

Water as required

Tomato ketchup / sauce : 2 tablespoons

Soybean mini chunks : 1/2 cup, soaked in hot water

Olive oil / Vegetable oil : 4 tablespoons

Kasuri Methi / Dry Fenugreek leaves : 1 tablespoon

Method :

Heat oil in a kadhai or pan. Add in the bay leaves and Cumin seeds. Once the Cumin seeds starts spluttering add in the salt and Turmeric powder. Next add in the carrots, beans, potatoes, cucumber, brinjal, onions and strained soybean chunks. Saute on high flame for 2 minutes.

Reduce flame to medium and cook covered until the carrots and potatoes are cooked throughly. This would take 7-8 minutes approximately. Now add in the Capsicum, Garam Masala powder and Elaichi powder. Mix well and cook for 3-4 minutes until the Capsicum is almost cooked.

At this stage add in 2 tablespoons of tomato ketchup in case you are using it. Mix well and turn off the flame.

Garnish with Kasuri Methi and serve hot with khichdi, rice or roti.