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Roasted Vegetable Medley

February 8, 2013

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I shared the Yogurt Stew recipe earlier- here’s the other component of the meal inspired by Niloufer Ichaporia King’s My Bombay Kitchen.

I had a little bit of a few vegetables in my fridge that I wanted to make into one dish, and was found the Parsi Claypot Recipe in the book. The recipe called for Dhansak Masala and Parsi sambhar masala, both of which I did not have. What I found interesting is that sambhar masala which sounds very much like the quintessential south indian spice mix, sambar powder, is quite different. For one, it has no coriander while sambar masala has lots of it; it has asafetida, which is excluded from sambar powder. I had on hand South Indian sambar powder and mahrashtrian goda masala, and combined they meet all the ingredients ( and a couple more) of the two masalas that The Parsi Claypot recipe called for. I am quite sure this dish can be made on the stovetop and can produce the same results, however, I did bake it per the original recipe.

What You Need

  • 1/2 bunch runner beans
  • 1 carrot
  • 1 Yellow squash
  • 2 Zucchinies
  • 2 Tbsps oil
  • 1/2 a tsp of turmeric
  • 2 tsp sambar powder
  • 2 tsp goda masala
  • 1/2 tsp of Nigella (kalonji)
  • 1/2 tsp of Carom (ajwain)
  • 2 green chillies
  • salt to taste
  • How It’s Done
    1. Prep the vegetables by cutting them even sized, about an inch length each, mincing the green chillies
    2. Put in a bowl and mix all the ingredients together, coating the vegetables with the spices, and set aside while the oven preheats(10 minutes)
    3. Preheat the oven to 350 degrees
    4. Prep an oven safe pan with a bit of oil.
    5. Spread the vegetables evenly in the pan and cover tightly with aluminum foil
    6. Bake for an hour till the runner beans are sepia in color- that’s when they are cooked.
    The longer this dish stays, the more it absorbs the flavors. It’s a perfect side for chapati a and complemented my meal of kadhi chawal (Yogurt stew with rice).

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