Mixed Vegetable

About Mixed Vegetable

Ingredients

• Broad beans, stringed and cut into ½ inch pieces 4
• Drumsticks, cut into 1 inch pieces 3
• Medium carrot, peeled and diced 1
• Small potatoes, boiled, peeled and diced 4
• Medium raw bananas, boiled, peeled and diced 2
• Refined oil 1 tbsp
• Garlic, minced 1 tsp
• Thin strips of ginger 1 tsp
• Green chillies, slit 1 to 2
• Cumin seeds 1 tsp
• Fresh coconut, scraped 1 tbsp
• Turmeric powder ¾ tsp
• Salt to taste
• Medium onion, sliced ½
• Medium tomato, sliced ½
• Low fat yogurt 5 tbsps
• Fresh coriander leaves, finely chopped 1½ tsps + to garnish

How to Make Mixed Vegetable (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add garlic, ½ tsp ginger strips, green chillies, cumin seeds, coconut and turmeric powder and saute till fragrant.
2. Add beans, drumsticks, carrot and salt and mix well. Add onion and tomato and saute for 2-3 minutes.
3. Add potatoes and bananas and toss well. Add ½ cup water and yogurt and mix well. Cook till vegetables are done.
4. Add coriander leaves and mix.
5. Transfer into a serving bowl, garnish with coriander leaves and remaining ginger strips. Serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD. 

This is an easy and breezy show, where we take traditional foods and show how to make them with lower calories. The host gives out lots of tips and have a good time cooking for everyone. Healthy twists to our favorite preparations give the viewers a lighter option which everyone can enjoy without guilt.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps