Mixed Vegetable Medley

Name: Mixed Vegetable Medley (Mismaas Tarkaari)
Cuisine: Nepali
Ingredients: Small pinch ground asafetida; 2 medium potatoes, peeled and cut into 1-inch pieces (about 2 cups); 2 medium red onions, quartered; 1 small eggplant, cut into 1-inch piece (about 1 cup); ¼ cup vegetable oil; ½ teaspoon cumin seeds; ½ teaspoon ground turmeric; 2 fresh mild or hot green chilies, split lengthwise; 2 fresh mild or hot green chilies, split lengthwise; 1 tablespoon minced fresh ginger; 2 medium cloves garlic, finely chopped; 1 cup shelled fresh or frozen peas, thawed and thoroughly drained; 2 small red and green bell peppers, cored and cut into 1-inch pieces; 3 medium tomatoes, quartered; 1 cup shelled fresh or frozen peas, thawed and thoroughly drained; 3 to 4 green onions (white and pale green parts), cut into 1-inch pieces; ½ cup finely chopped cilantro; 1½ teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon salt, adjust to taste; 1 teaspoon cayenne pepper powder

Mismaas Tarkaari

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This colorful vegetable medley can be made from any assortment of vegetables of your choice. I recommend using only fresh vegetables. The most common vegetables used are potatoes, peas, onions, cauliflower, beans, mushrooms, and tomatoes. Do not overcook the vegetables or overcrowd them in a small pan, as they will turn into mush.

Ingredients

¼ cup vegetable oil
½ teaspoon cumin seeds
½ teaspoon

Asia
Nepal
Side dish
Gluten-free
Vegan

Method

Heat the oil in a wide, heavy saucepan over medium-high heat until hot. Add the cumin seeds and fry until light brown and fragrant, about 5 seconds. Add the turmeric and asafetida, followed by the potatoes, and cook, stirring frequently, for 2 minutes. Stir in the onions, eggplant, red and green peppers, and peas. Reduce the heat to medium, cover the pan, and continue cooking, stirring occasion