Time needed: 8- 10 min
Serves: 3
Notes: As the peel is not removed, the vegetable is rich in potassium, a vital nutrient for brain functioning. Those who are on a low potassium diet can peel it off.
Prepare the seasoning while the veggies are microwaving to save time.
Ingredients:
Methods:
(a). Preparation
(Basic cooking method: Microwaving)
Serves: 3
Notes: As the peel is not removed, the vegetable is rich in potassium, a vital nutrient for brain functioning. Those who are on a low potassium diet can peel it off.
Prepare the seasoning while the veggies are microwaving to save time.
Ingredients:
- Potato – 100 g (one medium sized)
- Small beetroot - 75 g
- Small Onion - 50 g (one small sized)
- Frozen or fresh green peas - 50 g (fistful)
- Frozen or fresh sweet corn - 50 g (fistful)
- Button mushrooms - 30 g (3 nos) optional
- Cumin seeds: 1/2 tsp
- Mustard seeds - 1/2 tsp
- Split black gram Dal - 1/2 tsp (optional)
- Asafoetida or Hing - 1/4 pinch (optional)
- Turmeric powder - a pinch
- Green Chilies - 2 nos. small.
- Ginger - 1/2 " piece (a small piece)
- Fresh curry leaves: 10 nos
Methods:
(a). Preparation
- Soak potato and beetroot for a minute or two in water. Rub the potato and beetroot thoroughly with the plastic wire mesh to remove all dirt and soil. Clean under running water. Nip off any roots or buds. Do not peel.
- Dice potato, beetroot and mushrooms into 1cm x 1cm x 1 cm cubes.
- Cut onion into small pieces of 1/2 cm x 1/2 cm.
- Slit chilies vertically into 8 pieces each and shred ginger into small pieces of 2mm size.
(Basic cooking method: Microwaving)
- Transfer onion pieces to a small microwavable glass bowl and microwave for 1.5- 2 minutes until onion is done (it reduces to half in volume). Do not cover.
- Transfer the potato, beetroot, fresh peas, sweet corn, and mushrooms to a microwavable glass plate or bowl in the same order. Do not add water or oil. Cover and microwave for four minutes until partially done (exact time depends on the power output of the microwave). Don't drain the water that might ooze from the vegetable after microwaving.
- Add salt to the vegetables and microwave for another 2 - 2.5 minutes.
- Heat oil in a small fry pan and add split black gram dal, mustard and cumin.
- When dal turns golden brown and mustard starts spluttering, sprinkle asafoetida powder and turmeric powder.
- Add chili and ginger pieces to the seasoning.
- Saute for a minute on medium heat and add microwaved onion and curry leaves. Saute for another minute or two. Turn off the heat.
- Gently add the seasoning to the microwaved vegetables.
- Stir and mash the vegetables lightly with a steel spatula until potato mashes slightly and all the vegetables bind together. Do not over do it or add water.
- Transfer the contents to a serving bowl. Keep it covered.
- Serve hot with rice or bread or with rice pancakes and tender love and care.