Vegetables have always been an extremely important part of the diet of all Indians, and many Indians are strict vegetarians for religious reasons.
2 carrots, cut into batons
2/3 cup shelled peas, thawed if frozen
1 ½ cup broccoli florets
2/3 cup corn kernels, thawed if frozen
1 red bell pepper, seeded and cut into chunks
3 tablespoons vegetable oil
1 recipe quantity green masala paste
¼ teaspoon salt
Bring 3 cups water to a boil in a saucepan over high heat. Add the carrots, corn kernels and peas, boil 5 minutes. Add the broccoli and red pepper, boil 5 minutes longer, drain, put aside
Heat the oil in a saucepan over moderate heat while veggies are cooking. Add the green masala paste, salt and fry, stirring constantly, 3 minutes, don’t burn.
Add the vegetables to the pan and stir. Continue frying, stirring to combine the ingredients, 3 minutes. Bring 1 ¼ cups water to a boil while the vegetables are frying
Pour boiling water over and continue simmering 1 minute longer, or until droplets of oil appear on the surface. Serve with basmati rice.
Cuisine Writer
