Mixed Vegetables Ajethna Recipe - Mangalorean Style Mixed Vegetables Sabzi
A vegetarian Mangalorean recipe with green beans (french beans) - finely chopped, carrots (gajjar) - cut into small cubes, potatoes (aloo) - cut into small cubes. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi), wash and cut all the vegetables and keep aside
- 2
Make a dry course mix of the grated coconut, dried red chillies and mustard seeds using a mixer grinder and keep aside
mustard seeds(1 teaspoon)dry red chilli - broken(1)tablespoons fresh coconut - grated(3)dry red chillies(2)mustard seeds(1 teaspoon) - 3
Heat oil in a pan, add the mustard seeds, urad dal and let it crackle
mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon)mustard seeds(1 teaspoon) - 4
Add the asafoetida, red chilli, curry leaves and let it splutter
asafoetida (hing)(1/4 teaspoon)dry red chilli - broken(1)sprig curry leaves(1) - 5
Add the vegetables, season with salt and mix well
salt - to taste - 6
Add the turmeric powder, mix well and let the vegetables cook in its own steam with a lid closed
turmeric powder (haldi)(1/2 teaspoon) - 7
This will take around 10 minutes
- 8
Once the vegetables are well cooked, add the coconut masala and mix well
tablespoons fresh coconut - grated(3) - 9
Saute for 5 minutes and turn off the heat
- 10
Serve the Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi) along with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Akki Peni Sandige (Rice idiyappam Fryums) for a Mangalorean inspired weekend lunch
Rate this recipe
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Mixed Vegetables Ajethna Recipe - Mangalorean Style Mixed Vegetables Sabzi
A vegetarian Mangalorean recipe with green beans (french beans) - finely chopped, carrots (gajjar) - cut into small cubes, potatoes (aloo) - cut into small cubes. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi), wash and cut all the vegetables and keep aside
- 2
Make a dry course mix of the grated coconut, dried red chillies and mustard seeds using a mixer grinder and keep aside
mustard seeds(1 teaspoon)dry red chilli - broken(1)tablespoons fresh coconut - grated(3)dry red chillies(2)mustard seeds(1 teaspoon) - 3
Heat oil in a pan, add the mustard seeds, urad dal and let it crackle
mustard seeds(1 teaspoon)white urad dal (split)(1/2 teaspoon)mustard seeds(1 teaspoon) - 4
Add the asafoetida, red chilli, curry leaves and let it splutter
asafoetida (hing)(1/4 teaspoon)dry red chilli - broken(1)sprig curry leaves(1) - 5
Add the vegetables, season with salt and mix well
salt - to taste - 6
Add the turmeric powder, mix well and let the vegetables cook in its own steam with a lid closed
turmeric powder (haldi)(1/2 teaspoon) - 7
This will take around 10 minutes
- 8
Once the vegetables are well cooked, add the coconut masala and mix well
tablespoons fresh coconut - grated(3) - 9
Saute for 5 minutes and turn off the heat
- 10
Serve the Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi) along with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Akki Peni Sandige (Rice idiyappam Fryums) for a Mangalorean inspired weekend lunch
Rate this recipe
You might also like · Mangalorean
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