Mixed Vegetable Subzi

In my mind, this dish is like the North Indian equivalent of Aviyal, because I get to utilize leftover bits of veggies in the fridge to make a scrumptious curry. This makes for a great combination with rotis and some dhal. I keep varying the veggies based on availability and preference and this is yet to disappoint me... so feel free to substitute with some of your favorite veggies. I typically don't add tomatoes, but  you could try that for a variation.


MIXED VEGETABLE SUBJI

Ingredients:
Onions - 1 medium, chopped or sliced
Ginger - 1 inch, peeled and chopped
Potatoes - 1 big or 2 small, preferably boiled and cubed
Carrot - 2, peeled and sliced
Peas - half cup (I used frozen)
Spinach - half cup (I used frozen) - optional
Broccoli / Cauliflower - about 2 cups, florets
Chilli powder - half tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Turmeric powder - half tsp
Sambar powder/ Curry Masala powder / Garam Masala - 1 tsp
Coriander leaves / Dried Kasuri Methi - for garnish
Cumin seeds - half tsp
Oil - 1 tbsp

Method:
1) Heat the oil in a wide, shallow pan and add some cumin seeds, once they sizzle add the ginger and onion and saute till translucent.

2) Next add all the veggies and toss them continously for a few minutes before adding some salt & turmeric.

3) Add all the masala powders (chilli powder, coriander, cumin, turmeric, garam masala) and once it coats the veggies evenly, sprinkle some water, cover and allow to cool on medium-low for 5 to 7 minutes. Toss once in between to ensure there is no burning, sprinkle more water if it's sticking to the bottom of the pan.

4) Continue to cook covered until veggies are crisp tender then allow to cook a few minutes uncovered until fully done. Finally, add kasuri methi or coriander leaves and switch off the stove. Serve with rotis and dhal or roll up in a chapathi for tasty veggie wraps.