This one I've struggled with in the past. Mostly because I'm used to Bengali cooking. But I've never struggled with North American cooking or European cooking as much. Don't know why.
1 tsp cumin seeds
1 tsp powdered garam masala
2 tsp oil
1 pinch asafoetida
2 tsp MDH sabji masala
2 tsp MDH pav bhaji masala
1 tsp cumin powder
2 tsp coriander powder
1 tsp haldi
1 tomato chopped
2-3 green chillies
2 tsp ginger minced (fresh)
1 carrot cut into thin sticks
1 small potato, cubed into 1 cm pieces
2 cups cauliflower (cut to bite site pieces)
2 cups beans (green or snap peas)
1-2 tsp salt
2 tsp Amchur powder
1. Heat the oil at medium heat, add cumin seeds and asafoetida. Let it sizzle for 20-30 seconds.
2. Make a paste of all the spice powders with 1 tbsp of water. Add to the oil. Cook for 3 minutes on low heat and stir often. Only thing to remember is don't let it burn. If it starts burning, add 1 tbsp more water &/or lower the heat.
3. Add the tomatoes and cook for 5 minutes. Mash the tomatoes into the spice paste.
4. Add the potatoes. Stir to coat with spices. Sprinkle 1 tsp of salt. Add 1/2 cup of water. Cover and cook on medium-low heat for 15 minutes or until the potatoes are nearly done.
5. Add the rest of the vegetables, chillies and ginger. Add the remaining salt. Stir well. Cover and cook for another 15 minutes.
6. Stir in the amchur before serving.
I've eaten this on it's own. I've also mashed a quarter cup of this, put it between 2 slices of light rye bread, and toasted it Panini style - a little bit like Pav Bhaji.
This dish is light in calories because of the ONLY 2 tsps of oil and 1 small potato. I find the potato adds some texture to this dish that makes it more authentic.
Of course, feel free to add/replace any vegetable you wish.
