Vegetable mishmash

Again I skipped to write ,“Five On Friday” I love to write the little journaling on Friday. However, the Friday was extremely hectic. I didn’t even get time to breadth. I called few of friends for lunch. So,in the morning I was super busy. I was so bust that I forgot to take pictures. At night I was so tired, that I didn’t feel to switch on the laptop. I received one surprise gift on mail, I’ll share in details with you this week. On weekend I could write , but I was too preoccupied with a book to write down. I wanted to finish that book in weekend. The book was about the life of great mathematician Ada Byron, daughter of great poet Lord Byron. The book is actually a historical fiction based on her life. The book captivated me so much that I didn’t want to do anything else. Her life was really fascinating. In that era when it was well established that the hard subjects like mathematics was not for “tender female brain”. However, she was way ahead of her time. The algorithm she wrote on Bernoulli series is known as the first computer program.  Anyway, I think I should write about the book in any other post. Now we need something lighter for our “brain” So, I’m presenting a simple Indian veg recipe.

One cup cubed pumpkin

One cup cubed potato

Two cups chopped spinachOne cup hyacinth beans (You can use french beans also) cut into one inch length pieces.

One big tomato

One tsp cumin powder

One tsp coriander powder

One tsp garlic pasteOne tbsp ghee or oil (The taste will be better in ghee)

Half tsp cumin seeds

One bay leaves

One dry red chili

Two-three silted green chili(optional)

Salt to taste

One tbsp sugar (I used brown sugar)

Pinch of turmeric powder

Wash the pumpkin, peel,deseed, and chopped into small-medium cube. Wash the potato, peel, and cut into cube. Finely chop the tomato. Finely chop the spinach. If you are using hyacinth beans, then while trimming the of the beans, cut a little part on both sides then just pull towards you. A piece of string like part will come out. That part actually doesn’t get tender during cooking. Then cut the beans in one inch length. If you are using french beans then just trim both sides,and cut into one inch pieces. In the pan heat oil in medium. Fry each vegetable separately, except the spinach,and keep them aside. In the same oil add cumin seeds,and dry red chili. When the seeds start crackling add ginger paste, and quickly cover the pan. After few seconds, add the tomato. Mix well, and let it cook, until tomato becomes mushy, stirring occasionally. Add all the fried vegetables, the spices, salt, turmeric powder,sugar, and mix everything well, and fry for few minutes , covering the pan. Add the spinach on the top.Cook the vegetables in medium heat, covering the pan. After five-six minutes, add three-fourth cup of water if needed. If the curry gets watery for the spinach, then you don’t need to add water. Add the silted green chili, mix well, and let in cook until all vegetables are tender. Simmer it, until the desired consistency is reached. Serve hot with steaming rice.

P.S. If the potato,and pumpkin you are using get soft very easily, then add those two vegetables in the mixture, after the beans are little tender.