Gujrati Mixed Vegetable Curry

Disclaimer
This is my mother-in-law’s super hit recipe and there are no exact measurements as is the case with all the moms. The measurements given here are also approximate. Spices depend on taste. The recipe looks long but its worth the effort.

Ingredients

• 2-3 Potatoes
• 2 onions
• 1-2 small Brinjals
• 1 capsicum (cut in big pieces)
• 2-3 big green chillies (non spicy ones)
• Few curry leaves
• Few cumin seeds
• Few mustard seeds
• 1-2 dry red chillies

For Masala

• ½ cup Coriander cumin powder
• Little more than ¼ cup Besan
• 3-4 pinches Garam masala
• Coarse paste of 3-4 green chillies and 7-8 flakes of garlic, ½ inch ginger
• 2 tsp lime juice
• 2-3 table spoon oil
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• Some chopped fresh coriander
• 2tsp sugar
• Salt to taste

Tips:

Don’t over roast Besan. It will burn otherwise.

Don’t cut the vegetable completely. Create a slit enough to fill some masala.

Steps
1. Mix Besan, coriander cumin powder and Garam masala.
2. Roast on slow flame till it gives out a nice aroma.
3. Remove from flame and let it cool.
4. Once its cool, put it in a mixing bowl.
5. Add the roasted Besan and coriander powder, and rest of the masala ingredients and mix well.
6. Taste for spices. You can add more or less based on taste.
The mix should not be completely dry nor should it be like dough. Keep the masala aside.
7. Peel the potato and cut them to two pieces and make slits.
8. Peel onions and make 2 slits. Slit the big green chillies, remove the seeds.
9. Cut Brinjals to two pieces and make slits.
10. Take some masala (may be 1/4th or ½) and ill the masala into the slits. Fill just little into each vegetable.
11. Heat 3-4 tbsp oil in a cooker.
12. Add mustard, cumin seeds, curry leaves, whole red chillies.
13. Add the vegetables and add little water (enough to cover the vegetable).
14. Close the lid and take 3-4 whistles (until the potatoes are cooked basically).
15. Once cool. Open the cooker and put it on slow flame again.
16. Add the remaining masala (it should be a thick gravy. You can add little water if it is too thick as Besan tends to thicken the curry).
17. Taste for spices and make required adjustments.
18. Let it cook for 5-7 mins mixing occasionally.
Serve with roti or hot rice.