Here is a healthy and easy-to-prepare recipe.
Vegetables Sautéed in Coriander and Turmeric (Sabzi)
5 medium Idaho potatoes, boiled, peeled, and quartered
1 pound white mushrooms, sliced fine
1 medium green bell pepper, quartered and sliced fine
1 medium tomato, chopped fine
¼ cup corn oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 medium onion, peeled and chopped fine
4 medium garlic cloves, peeled and chopped fine
½-inch piece fresh gingerroot, peeled and chopped fine
1 small green chili, chopped fine
½ teaspoon turmeric powder
½ tablespoon coriander powder
1 teaspoon cumin powder
Salt to taste
¼ cup fresh cilantro leaves, chopped fine
Heat the oil in a wok over high heat. Add the mustard and cumin seeds and stir constantly for 1-2 minutes until mustard seeds start popping and cumin seeds turn a shade darker.
Add the onion, garlic, ginger, and green chili and mix thoroughly over medium heat until golden brown. Add turmeric, coriander, cumin, and salt and stir for 1-2 minutes. Add potatoes, mushrooms, bell pepper, and tomato. Mix thoroughly and sauté for 3-4 minutes.
Add fresh cilantro leaves and mix thoroughly.
Serve hot with plain rice or roti, lentils, yogurt and spinach, and sweet mint chutney.
Let’s Curry. Discover and share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.