I am so excited to tell you about the person for whom I am doing my third guest post. She is Trish who has a wonderful blog called Dish by Trish. I met Trish very recently, but I am amazed by the variety of recipes she has in Dish by Trish. I thank Trish to give me a chance to use her beautiful platform, Dish by Trish, to propagate the taste of “Cosmopolitan Currymania” even further.
Vegetarianism is highly appreciated and is a common practice in India: thanks to its rich, cultural and culinary history. The Brahmins (Hindus), the followers of Buddhism and Jainism had been practicing vegetarianism since ages and they played a huge role in deep-rooting the seeds of vegetarianism in Indian households. A plethora of scrumptious vegetarian dishes originated here (and is still evolving!) and every dish is unique in itself: most of the recipes being passed on from one generation to the other. Each dish has its own blend of spices and herbs: this being dependent on the Indian state from which the recipe actually originated.
In Indian cuisine, each ingredient is used in so many different ways! For example, tamarind is hugely celebrated in Indian cuisine. You would be surprised to see a huge variety of authentic Indian dishes (including curries) with tamarind as the major flavour-enhancer.
Even the non-vegetarians in India prefer eating a lot of vegetarian dishes in their daily meals. Most non-vegetarian Hindu households have one day in a week reserved strictly for vegetarian food throughout the day, although the reason behind this is primarily religious. On Hindu festivals, non-vegetarian food is an absolute no-no, barring a few.
More and more people are switching to vegetarianism all over the world and Indian cuisine is an example of the extent one can be creative with fruits, vegetables, grains and lentils, clubbed with various spices and herbs!
Indian cooking prefers the vegetables to be cooked till the point where they are at the borderline of crunchiness and softness. This is the state where the vegetables are soft, yet firm and chewy.
As I write this guest post, I keep in mind the tastes of the global foodies across the world. This dish is just right if you are getting acquainted to Indian vegetarian food and do not want to overpower your senses with a lot of spices. This mild stir-fry with a hint of tamarind and minimal spices works well with kids, too! Give it a try and you’ll fall in love with the dish.
Indian Mixed Vegetables with Tamarind
- Pumpkin (medium-sized pieces): 1 cup
- Potato (smaller than the pumpkin pieces): ½ cup
- Sugar snap peas or snow peas: 10
- Carrots (sized similar to the diced potatoes): ½ cup
- Radish (thinner than diced potatoes): ½ cup
- Shallots (whole): 10
- Bay leaves (small): 2
- Cumin seeds: ½ tsp
- Cumin powder: ½ tsp
- Dry, red Chilli (optional): 1
- Tamarind pulp: 2 tbsp
- Water: ¼ cup
- Salt: 1 tsp
- Jaggery (or brown muscovado sugar): ½ tsp
- Oil: 5 tbsp
Method of Preparation:
Dice the vegetables into medium-sized pieces.
Heat a wok and pour the oil. When it starts smoking, reduce the flame to medium and add the bay leaves; dry, red chilli and cumin seeds. When the cumin seeds just turn light brown, add the whole, de-skinned shallots and the salt and fry till golden brown.
Add the rest of the vegetables and cumin powder and stir-fry till these have slight golden-brown marks on them. Reduce the flame to minimum and cover and cook for 15 more minutes.
Open the lid and add the tamarind paste and jaggery dissolved in water. Mix the contents properly and continue to cook on high heat, sauté-ing continuously till the water is dry.
Serve with steamed rice.
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count: