Mixed Vegetable Shaak
A light, everyday Gujarati-style vegetable stir-fry featuring a medley of bottle gourd, tinda, and cauliflower. Gently spiced with cumin and coriander, this low-sodium dish is perfect with rotis for a healthy meal.
For 4 servings
Temper the spices.
Heat mustard oil in a heavy-bottomed pan or kadai on medium heat. Once it's hot and slightly shimmering, add the cumin seeds and let them splutter for about 30 seconds.
TIPHeating the mustard oil well is crucial to mellow its pungent flavor.Sauté the aromatics.
Add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes. Then, add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw smell disappears.
Cook the tomatoes and spices.
Add the chopped tomatoes and cook until they become soft and mushy. Now, add the turmeric powder, coriander powder, and salt. Mix well and cook for a minute until the spices are fragrant.
TIPCooking the tomatoes down properly forms a flavorful base for the curry.Add the mixed vegetables.
Add the cubed bottle gourd, tinda, and cauliflower florets to the pan. Stir gently to coat all the vegetables evenly with the masala.
Simmer until tender.
Pour in the water, stir once, then cover the pan with a lid. Reduce the heat to low and let the vegetables cook for 10-12 minutes, or until they are tender but not mushy. Stir occasionally to prevent sticking.
TIPAvoid adding too much water; the vegetables will release their own moisture as they cook.Garnish and serve.
Once the vegetables are cooked, turn off the heat. Garnish with freshly chopped coriander leaves. Serve the mixed vegetable shaak hot with roti or phulka.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Vegetable Choice: You can use other vegetables like carrots, peas, or potatoes. Adjust cooking time accordingly.
- 2Don't Overcook: Cook the vegetables until they are just tender to retain a slight crunch and prevent them from turning mushy.
- 3For a Richer Flavor: A pinch of garam masala can be added at the end for a warmer aroma and taste.
- 4Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Mixed Vegetable Shaak is very healthy. It's packed with fiber, vitamins, and minerals from the various vegetables. This low-salt version is particularly good for maintaining healthy blood pressure.
