Indian Mixed Vegetables With Tamarind Recipe

Name: Indian Mixed Vegetables With Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pumpkin (cut Into Medium-sized Pieces); 1/2 cups Potato (cut Smaller Than The Pumpkin Pieces); 10 whole Sugar Snap Peas Or Snow Peas; 1/2 cups Carrots (sized Similar To The Diced Potatoes); 1/2 cups Radish (thinner Than Diced Potatoes); 5 Tablespoons Oil; 2 whole Bay Leaves (small); 1 whole Dry, Red Chili (optional); 1/2 teaspoons Cumin Seeds; 10 whole Shallots; 1 teaspoon Salt; 1/2 teaspoons Cumin Powder; 2 Tablespoons Tamarind Pulp; 1/2 teaspoons Jaggery (or Brown Muscovado Sugar); 1/4 cups Water

Servings: persons

1 cup Pumpkin (cut Into Medium-sized Pieces)
1/2 cups Potato (cut Smaller Than The Pumpkin Pieces)
10 whole Sugar Snap Peas Or Snow Peas
1/2 cups Carrots (sized Similar To The Diced Potatoes)
1/2 cups Radish (thinner Than Diced Potatoes)
5 Tablespoons Oil
2 whole Bay Leaves (small)
1 whole Dry, Red Chili (optional)
1/2 teaspoons Cumin Seeds
10 whole Shallots
1 teaspoon Salt
1/2 teaspoons Cumin Powder
2 Tablespoons Tamarind Pulp
1/2 teaspoons Jaggery (or Brown Muscovado Sugar)
1/4 cups Water

1
Dice the vegetables into medium-sized pieces.
2
Heat a wok over medium high heat and pour in the oil. When it starts smoking, reduce the flame to medium and add the bay leaves; dry, red chili and cumin seeds. When the cumin seeds just turn light brown, add the whole, de-skinned shallots and the salt and fry till shallots are golden brown.
3
Add the rest of the vegetables and cumin powder and stir-fry till the vegetables have slight golden-brown marks on them. Reduce the flame to minimum and cover and cook for 15 more minutes.
4
Open the lid and add the tamarind paste and the jaggery which has first been dissolved in water. Mix the contents properly and continue to cook on high heat, sauteing continuously till the liquid dries up.
5
Serve with steamed rice.

1173

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Pumpkin (cut Into Medium-sized Pieces), 1/2 cups Potato (cut Smaller Than The Pumpkin Pieces), 10 whole Sugar Snap Peas Or Snow Peas, 1/2 cups Carrots (sized Similar To The Diced Potatoes), and more.

Yes, Indian Mixed Vegetables With Tamarind falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Mixed Vegetables With Tamarind

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