I haven't posted something which can be cooked on daily basis since a long time. These days, i really find it difficult to get time for blogging, but still i make it a resolution this year to post and experiment as many dishes as possible.

Life really turns hectic and fast as days go. We hardly find time for ourselves and activities. Am no exception to this rule, my days are really going hectic and fast with days. That's the reason i opt for something which can be cooked within minutes though i love experimenting in the kitchen. But who has the time? I am south indian and rice is basic staple food at my home. Though i like rice, i believe that rice isn't that good for health and body as much as other grains do. But my parents are aged and can't opt for chewy foods like chapathi and rotis at this age and neither do I have enough time to cook multiple cuisines a day. And the rising prices of grocery won't permit me to take that easy on cooking.

I have always been a fitness freak. I believe in eating right and working out right and staying fit. I make this mandatory in my daily routine and also i regularly keep a check on the fitness of my family members. And the good health starts with good and healthy food so I always make it sure that i cover my daily menu with not only good and tasty food but also healthy and nutritious food. So green veggies, other vegetables, less oil and other things are always taken note of whenever i get into kitchen. I love eating veggies more than rice or roti. It not only provide much needed nutrients but only energizes the body.


This recipe which can be categorized under sabzi is one of my fav dish. I simply love this and make it a point to prepare this at least once a week. This sabzi is not only delicious and spicy but also is good for health. This has maximum veggies like potatoes, cauliflower, peas and carrots which are good for health. As you all know,potatoes have a special power to fulfill the hunger and the other veggies carrots, peas and cauliflower are full of nutrients and health benefits and so does potatoes. To add spicy taste red chilly powder and garam masala are used . This sabzi can be served with rice and as well as roti, bhakri and chapatis. This can also be eaten alone if you area veggie lover, even i do the same.

Ingredients:
Potatoes - 2 big potatoes chopped in 1 inch cubes
Cauliflower - 1 cup florets (cut them into medium or small florets as per choice)
Carrot - 1 big carrot chopped into small pieces
Peas - 1/2 cup (fresh or frozen peas tastes best then the dried ones)
Red chilly powder - 1 tablespoon
Garam Masala powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Asafoetida - 1 pinch
Mustard seeds - 1 teaspoon
Onion - 1 small onion (finely chopped)
Curry leaves - 10-12 nos
Oil - 1 tablespoon
Salt - As per taste
Coriander Leaves - Freshly chopped 1 tablespoon for garnishing.



Method:

1. Wash and chop the vegetables and keep aside. Keep the potatoes cubes in water since potatoes tend to change color once they are chopped.
2. Take a deep bottomed vessel or a big kadai. Heat it.
3. Add oil and allow to heat. Add mustard seeds and allow them to crackle.
4. When the mustard seeds crackle, add the asafoetida and chopped onions and saute till the onion turns golden brown in color. (Here is a handy tip, sprinkle a pinch of salt when you the saute the onions..this will make it saute faster and your time would be saved).
5. Add the curry leaves and just saute for few seconds on low flame. Dont saute curry leaves for long since it looses it important nutrients if sauted for long or fried.
6. Add 2 cups of water this thadka and allow it to boil. This will take just 2-3 mins as the kadai is already heated.
7. Add the chopped vegetables to the boiling water and salt and stir well.
   
8. If you want to cook this in a typical Maharashtrian style, then just add 1/2 cup of water and the chopped vegetables . Add the salt and close the lid. Salt helps the moisture the retain and helps the vegetables to cook well in its own water. This saves the nutrients. Maharashtrian style of cooking basically involves less amount of water and believes in cooking veggies in its own water.
9. Close the lid and allow the vegetables to cook.
   
10. When the vegetables tender soft and cooked well, add the turmeric powder, red chilly powder and garam masala to it. Stir well so the masala gets coated well. Lower the flame and stir in between till the sabzi gets dried up. This takes just 3 mins and also the masalas penetrates well in the veggies.
11. Garnish with freshly chopped coriander leaves.
12. Serve hot with rice or roti.
    

Preparation Time: 40 minutes
Cooking time: 20 minutes
Serves: 4 persons
Shelflife: 1 day
Serving suggestions: Serve hot with rice or roti.



Note:

• If you are in hurry, chop the vegetables a day before and store in a air-tight container or zip-lock packet and keep it in refriegerator a day before, this will save your time and also save the nutrients.
  
• Adding a pinch of salt helps the onions to saute fast.
• To cook this in Maharashtrian style, just add less amount of water and add salt before allowing them to cook. This helps the vegetables to cook well and helps the vegetables to cook in its own water which gives a different unique taste to the cuisine.
• Don't keep stirring often, this would mash down the vegetables. Beginners can use non-stick kadai to avoid any mess.

Click here to learn and know more about Maharashtrian recipes and cuisines - An Introduction To Maharashtrian Recipes and Cuisines.