Vegetable Medley (Niramish charchari)

This is a very simple vegetable dish that I make when I feel like detoxing. My mother used to make it a lot when were growing up. It has a combination of hard and soft vegetables and very mildly spiced. Combined with a lentil dish and steamed rice it is great for a summer lunch.

I used what I had on hand i.e. green beans, cauliflower, potatoes and baby spinach. You can add many other vegetables to it if you are cooking for a greater number of people. Any kind of squash, okra, eggplants, daikon, and broccoli will work well. The key is to ensure that the vegetables are cut the same size so that they cook evenly. Also, if you are using, zucchini or yellow squash, they need to be added halfway through cooking, since they cook quicker than the harder vegetables.

Sauteed Vegetable Medley

Cut vegetables for medley

 2 handfuls of baby spinach

one medium sized red potato, peeled and cut into sticks as per the first picture

3 large florets of cauliflower, cut into half or thirds depending on the size of the florets

1/2 lb green beans, trimmed and cut into 1 1/2 inch pieces

1/2 teaspoon nigella seeds

1 teaspoon granulated sugar

1 teaspoon kosher salt

1 dry red chili (optional)

1/2 teaspoon turmeric powder

1 tablespoon canola oil

1. Heat a large saute pan over medium high heat with canola oil. Add the dry red chili (for more heat break the chili) and the nigella seeds. Saute for 30 seconds till the chili is toasted in the oil and the nigella seeds begin to pop.

2. Add the potatoes, beans and cauliflower, turmeric and 1/2 teaspoon salt and toss to coat well with the oil and spice mixture. Reduce the heat to medium and cook for 5 minutes. Then add another 1/2 teaspoon salt, sugar and a couple of tablespoons of water and cover and cook for another 5 minutes or till the vegetables are tender.

3. Lastly, add the baby spinach and mix till they are lightly wilted. Remove from the heat and serve warm.

Serves 3