Name: Mixed Vegetable Rassa recipe by Krithika Chandrasekaran at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Mixed Vegetables - 2 cups; Tomatoes (roughly chopped) - 2 large (or 3 medium); Ginger (finely chopped) - 1 tbsp; Coriander leaves - a few; Salt to taste; Sugar - 1 tsp (optional); Coriander (Dhaniya) powder - 1 tbsp; Cumin (Jeera) powder - 1 tsp; Garam masala - 1 tsp; Chili powder - 1 tsp; Turmeric (Haldi) powder - 1/4 tsp; Oil - 1 tbsp; Cumin seeds (Jeera) - 1 tsp; Mustard seeds (Sarson) - 1/2 tsp; Fenugreek seeds (Methi) - 1/2 tsp

Ingredients Serving: 4

Mixed Vegetables - 2 cups
Tomatoes (roughly chopped) - 2 large (or 3 medium)
Ginger (finely chopped) - 1 tbsp
Coriander leaves - a few
Salt to taste
Sugar - 1 tsp (optional)
Coriander (Dhaniya) powder - 1 tbsp
Cumin (Jeera) powder - 1 tsp
Garam masala - 1 tsp
Chili powder - 1 tsp
Turmeric (Haldi) powder - 1/4 tsp
Oil - 1 tbsp
Cumin seeds (Jeera) - 1 tsp
Mustard seeds (Sarson) - 1/2 tsp
Fenugreek seeds (Methi) - 1/2 tsp

Instructions

Pressure cook all the vegetables up to 2 whistles, remove and keep aside.
In a pan, heat oil and add the cumin seeds and let it crackle. Now add the mustard seeds and let it crackle too. Finally add the fenugreek seeds. Do not let them become too brown.
Add the dry spice powders - Coriander powder, Jeera powder, Chili powder, turmeric powder and Garam masala. Saute for about 5 to 10 seconds.
Add the chopped tomatoes along with salt, that will help them cook faster. Traditionally sugar is also added, but I opted out as I like the gravy to be spicy.
Once the tomatoes are done, add in the cooked vegetables and stir well. Check salt & add a little water if needed (I used the stock), cover & let it cook on low - medium heat till the gravy is thicker & well-combined with the vegetables.

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