Vegetable moghlai

Mixed Vegetable Mussallum


Medium sized cauliflower: 1 (separate into florets) Capsicum: 1 Carrot: 1 French bean: 10 pieces Onion: 2 Ginger: 2 cm piece Garlic: 2 (large) flakes Chilli powder: � tsp Garam masala powder: 1 tsp Bay leaves: 2 Oil: 4 tbsp Coriander powder: 1 tbsp Green onion: 2 (chopped) Green chilli: 3 (finely chopped) Coriander leaves: a small bunch (finely chopped) Sugar: � tsp Curd: 4 tbsp Poppy seed: 1 tbsp (soaked and ground to a fine paste) Lemon juice: 1 tbsp Salt to taste


Sprinkle cauliflower florets with turmeric and lemon juice and half a teaspoon of salt and steam until half-done. Heat oil in a kadai and lightly saut� the cauliflower. Lightly fry other vegetables cut into medium size. Remove from oil.

In the same oil, saute the ground paste of poppy seeds and bay leaves, sugar, a pinch of turmeric and sprinkle a little water to prevent it from sticking to the pan.

Add curd, chilli powder, coriander powder, salt and cook till the aroma of the curd becomes identifiable. Add cauliflower. Pour enough water to cook the vegetables. Cook until tender and the gravy thickens.

Sprinkle garam masala powder and decorate with the finely chopped green chillies, coriander and green onions. Mughlai parathas are an ideal accompaniment for this dish.