Pumpkin, brinjal mixed vegetables subzi

The invention of this subzi seems to be to utilise maximum vegetables leftover in the refrigerator!

I think of this dish  when we have a small piece of pumpkin, a few bhindis, potatoes, brinjal, beans, tomatoes, onions and random vegetables leftover!

So here is the recipe for this mind-blowing subzi, I name it pumpkin, brinjal as these two ate the stars of the dish, rest any leftover veggies can be added, so you can explore this subzi with all those tiny pieces of veggies hiding in your refrigerator! 

A little bit of freshly ground spices, green chillies, ginger and panchphoran you are done with it. 

Pumpkin, brinjal and mixed vegetables subzi 

Ingredients

150 grams pumpkin with skin, cut into cubes

2 small stripped brinjal, I used purple ones, cut into 8 pieces 

1 large potato, peeled and cubed

1 large carrot, peeled and cubed

1 onion, peel and cut into cubes

2 large tomatoes, slit into 8 pieces 

1 capsicum, cut into 8 pieces 

1 small piece ginger, pell and grate

2 green chillies, thinly sliced 

10 to 15 french beans, trim the edges and cut into four pieces 

7 to 8 hyacinth beans (avarakkai), trim edges and cut into halves

Chopped vegetables 

The brinjal hardly have any seeds. 

For the seasoning 

2 tbsp Gingely oil 

1 tsp red chilli powder 

1 tsp coriander powder 

1 tsp jeera powder 

1/2 tsp turmeric powder 

1/2 garam masala 

For the tadka 

1/2 panchphoran 

A little saunf 

A little ajwain 

1 red chilli broken 

1/2 tsp mustard seeds 

A pinch of heeng powder 

For garnish 

2 tbsp chopped coriander leaves 

Method 

*In a preheated kadai pour oil, add panchphoran, mustard seeds, saunf, ajwain and broken red chillies, mustard seeds will start to splutter and rest of the seasoning will  release aroma. 

* Now we will add onion, ginger, green chillies and saute, in a few minutes add cubed potatoes brinjal, carrots and mix in. 

*Add turmeric and salt at this stage. 

*You can now add rest of the chopped vegetables like pumpkin, beans, avarakkai, green chillies and mix well. 

* Close the lid and reduce flame, let the subzi cook for a while. As each vegetable takes the time to get slowly cooked in their own juice. You will notice potatoes and pumpkin are turning into brownish and soft. 

*Open the lid and check whether potatoes are cooked well, do a test, take out one piece of potato and gently press it, if it's soft and tender, well cooked that means we can add the dry masalas. 

*Add tomatoes and green peppers towards the end, for better flavour and we don't want tomatoes to become mushy. 

*Add coriander, jeera, red chilli and garam masala powder, adjust salt, mix well. Close the lid for 1 minute, open and mix the vegetables. 

*Garnish with chopped coriander leaves and serve with phulkas. 

Notes

*Try to cook the subzi in low to medium heat.

*Tomatoes and capsicum should be added towards the end.