Hello, foodlovers friends, and community greetings! today I made this dinner for our vegan Saturday. It is an idea to use up the vegetables that are in small quantities found in the fridge. And some peapods we collected from the garden, I wanted to use them when they are fresh. As usual, it wasn't planned.
When I started peeling the pea-pods, I thought of making a post for the community. The vegetables were already chopped when I started taking photos.
Ingredients:
1 squash
1/2 cup green fresh peas
20-25 tender peapods
2 potatoes
2 small carrots
2 spring onions
1/2 cup green peas
1 cup basmati rice
1/2 tsp turmeric
1 tsp salt
1 tsp garam masala/curry
1 tsp Kashmiri chili powder
When I started, all the vegetables had already been cleaned and cut into appropriate shapes and sizes. The rice has been soaked in water for about half an hour.
2 tbsp cooking oil
1 sprig of coriander
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 bay leaves
I started by pouring 2 tbsp of oil into the warm pan.
Added 2 bay leaves, mustard, and cumin seeds.
After the seeds started fluttering
First, I added chopped spring onions. Then, I added potato and carrot slices and stirred well. I added squash bits and green peas, then sautéed them well in oil.
Added soaked rice to the vegetables. stirred well.
Added garam masala, salt, turmeric powder, and chili powder.
At the end, I added the peapods and stirred until well incorporated. I added around two and a half cups of water, added coriander, covered, and kept cooking on low heat. Meanwhile, I prepared the brinjal raita.
Ingredients: I used.
1 red paprika
1 red onion
2 medium-sized brinjals
10-12 almonds
1/2 tsp garam masala
1/2 tsp salt
1/2 tsp chili powder + 1/2 tsp kasmiri chili powder
2-3 garlic cloves
1 tomato
oil
2 tbsp Tahini. You can use vegan yogurt or cream. I had neither both so I used tahini.
chopped onion, paprika, garlic, and tomato, the brijal already cut, sprinkled with salt.
Heated 1.5 tbsp of oil, added brinjal pieces into it. stirred until they changed a little color. Added paprika, then chopped onion and garlic, and kept stirring.
Added chopped tomato and covered the pan, and cooked on low heat for about 2 minutes to get the vegetables softer.
Made powder from almonds.
In the cooked vegetables, added spices, almond powder. tahini and cooked for 1 more minute.
And blended the mixture using an immersion blender.
Made chili oil by blending Kashmiri chili powder and warm olive oil.
And mixed into mashed vegetables, sprinkled few coriander leaves.
While making raita, the vegetable rice is also ready.
And a delicious dinner we enjoyed.
Thank you.