Does not contain nuts
Serves: 3 to 4 people
I have learnt this nutritious yet simple recipe from a good friend of mine who is from the state of Odisha. The beauty of their cuisine lies in allowing the vegetables to retain their own taste and not adding too many masalas. Simple yet refreshing curry for your comfort meal.
Mixed Vegetables [Brinjal/ Egg Plant (Purple), Guar Beans, Ivy Gourd, Carrots, Ridge Gourd, Bottle Gourd, Tomato and any other vegetables of your choice] - 300 grams
*Please check notes down below
Minapa Vadiyalu (tiny Urad Dal Papads) - handful
Salt - As needed
Oil - for tempering
Urad Dal - 2 teaspoons
Fennel Seeds/ Saunf - 1 teaspoon
Dry Red Chilli - 4 Nos
Curry leaves - As needed
Garlic - 8 pods
Add all the chopped vegetables to the pressure cooker. Then add salt, turmeric and a quarter cup water just to make sure there is some steam to cook the veggies. Water should not exceed one fourth level of vegetables. Cook until a whistle or two. We are not completely making them mushy. They should retain their shape and be just cooked.
Once the steam is completely released, open the cooker add the minapa vadiyalu and close the lid for 3min. They become soft in the steam
Heat up oil for tempering, add urad dal, roast it on slow flame till golden brown. Continue to add fennel seeds, garlic, curry leaves and broken dry red chilli. Each ingredient added should be fried tiil their aroma is sensed.
Add this hot tempering to the pressure cooked vegetables and mix gently. Close the lid to let the curry absorb the tadka flavor.
Choose vegetables with similar cooking times. Do not combine vegetables like ridge gourd with potatoes, etc. as few get over cooked and rest undercooked). Make sure to get salt right in the first attempt. If you feel it is less after cooking, add required amount and toss the vegetables with the kadai or gently mix with fork. Do not add more water or over cook. The final product will be soupy assortment and not a dry curry.