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A rustic and aromatic Assamese dish where mixed vegetables are gently cooked with a generous amount of fresh curry leaves. This simple preparation highlights the unique, earthy flavor of the leaves and is a healthy, everyday classic from Assam.
Prepare the curry leaf paste: Take half of the curry leaves (about 1 cup), ginger, garlic, and green chilies in a grinder. Add a splash of water and grind to a smooth paste. Set aside.
Sauté the aromatics: Heat mustard oil in a pan or kadai over medium heat until it's slightly smoking. Add the panch phoron and let the seeds splutter, about 30 seconds. Add the remaining whole curry leaves and sauté for another 30 seconds until fragrant.
Cook the vegetables: Add all the chopped vegetables (potato, raw banana, pumpkin, beans) to the pan. Add turmeric powder and salt. Mix well to coat the vegetables. Sauté for 4-5 minutes, stirring occasionally.
Combine and simmer: Add the ground curry leaf paste to the pan and mix everything together thoroughly. Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan and cook on low heat for 10-12 minutes, or until all the vegetables are tender but still hold their shape. Stir once or twice in between.
Serve: Once cooked, uncover and check for seasoning. Adjust salt if needed. Serve hot with steamed rice or roti.
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A rustic and aromatic Assamese dish where mixed vegetables are gently cooked with a generous amount of fresh curry leaves. This simple preparation highlights the unique, earthy flavor of the leaves and is a healthy, everyday classic from Assam.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 218.5 calories per serving with 4.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Reduce the mustard oil to 1 tablespoon and steam the vegetables with a little water before adding the spices and paste.
Use a bag of pre-cut mixed vegetables like carrots, peas, and potatoes to significantly reduce the prep time.
Add 1/2 cup of boiled black chickpeas (kala chana) or cubed paneer along with the vegetables for a protein boost.
Omit the green chilies to make it non-spicy. Ensure vegetables are cooked until very soft and easy to chew.