Happy Fathers day! Love and patience that is what comes to my mind when I think of my dad. This dish is dedicated to him, who has been there for us like a strong foundation. Thanks dad for everything.
I recently started my vegetable farm share. I was so excited about the farm share that I even took pictures and made a photolog about it. Thats me – “the crazy”. While growing up in India, mom tells me that there was never a thought process involved trying to include veggies in diet. It was and is a default case that every meal would have one-two veggies, one lentil based sauce (daal), rice and roti (wheat bread). Now-a-days with busy lifestyle, we eat whatever is convenient and quick. But things are changing and services like farm share is again making it possible to go back to basics. Every meal has a variety of veggies. I got loads of greens in my first farm share batch. I have been learning about new veggies and recipes ever since- thanks to wonderful world of veggies. I am also excited to launch our new website- “thesoundofladle.com” which is an anniversary gift from my husband. Thanks Inder! To kick off this joint love venture – our website – am sharing a mixed veggie curry recipe. This dish is like rainbow has variety of pleasant colors and nutrients.
I had cut loads of veggies and added typical Indian spices to it. I usually eat it with rice for dinner and use as my sandwich stuffing for lunch. Asparagus has been reported to contain anti-inflammatory and anti-cancer activity. It has also been reported to improve blood circulation. Red pepper is a very good source of variety of vitamins and fiber. And potatoes are a good source of Vitamin C, B6, potassium and manganese. I had a good time preparing this dish and learning about the ingredients. It gives me satisfaction that am trying to include as many vegetables as possible in my cooking these days. Farm share and friends with healthy eating habits has been a huge source of inspiration.
Asparagus-Red pepper-Potato curry (serves two)
Black mustard seeds – 1/4 tbsp
Cumin seeds – 1/4 tbsp
Fenugreek seeds – 1/8 tbsp
Bayleaf – 1 (large)
Red dried chilli -1
Cinnamon stick -1
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Garam masala – 1/4 tsp
Ginger – 1tsp (grated)
Garlic – 1tsp (grated)
Salt to taste
Potato – 1 (large – diced)
Red pepper – 1 (large – diced)
Asparagus – 1 bunch (chopped to 1″ pieces)
Red onion – 1/2 (large – finely chopped)
Coriander leaves – 1 bunch
Lemon – 1 fine slice
Sunflower oil – 1-1/2 tbsp
Water – 1/4 cup
1. In a wok, heat the sunflower oil and put the saute ingredients. Let it splutter. Add all the masala ingredients except salt and roast it for 1-2 mins.
2. Add onions and coriander leaves. Cook until onions become brown.
3. Add asparagus. Give it a good mix and cook it for 5 mins (with lid on).
4. Add red pepper, potato and salt. Mix all the ingredients well and add 1/4 cup of water in the wok.
5. Cook it for 5-7 mins (with lid on).
6. Dish is ready. You could have it with rice, bread or could also use as stuffing for your sandwich. Sky is the limit.
~~~ Eat hearty ~~~