Imagine a plate filled with vibrant colors and flavors – that’s exactly what the Vegetable Mix Recipe offers.

Combining the goodness of bottle gourd, flat beans, and green peas, this dish is a delightful addition to your culinary repertoire.

Let’s dive into the details of this mouthwatering recipe.

The magic lies in adding cumin powder, coriander powder, and garam masala at the right moment.

Stirring for the specified duration ensures a burst of flavors in every bite.

For a perfect outcome, follow the visual reference guide to cut your vegetables in equal sizes.

Each step’s cooking time is crucial for achieving the desired texture and flavors.

Stirring occasionally is key to prevent burning and ensure even cooking.

Allowing the water to dry up completely is essential for concentrating the flavors.

Add coriander leaves at the right moment for that final aromatic touch.

Feel free to adjust spice levels according to your taste preferences.

The freshness of the vegetables directly impacts the recipe’s taste.

If using a refrigerated bottle gourd, be prepared for potential adjustments in cooking time.

Pair this delectable mix with steamed rice or soft rotis for a complete and satisfying meal.

The high-heat cooking process enhances the taste, creating a culinary experience to remember.

Ingredients for Vegetable Mix Recipe:

200g Bottle Gourd (peeled and cubed)
200g Flat Beans (trimmed and chopped)
150g Green Peas (fresh or frozen)
3 Green Chilies (slit or chopped)
Coriander Leaves (for garnish)
1/2 teaspoon Turmeric Powder
Salt to taste
2 Dry Chilies
1/4 teaspoon Cumin Seeds (jeera)
1/4 teaspoon Fennel Seeds (saunf)
Powder Masala:
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Coriander Powder
- 1/4 teaspoon Garam Masala Powder
Mustard Oil

Table of Contents

Preparation of Vegetable Mix Recipe

Step 1: Wash and Cut

Begin by washing and cutting all vegetables into equal sizes.

Refer to the accompanying photos for a visual guide.

Step 2: Cooking Process

Heat mustard oil and add 2 dry chilies, 1/4 teaspoon of cumin seeds (jeera), and fennel seeds (sauf).

Add vegetables one by one, along with turmeric powder and salt.

Stir well, cover the pan, and let it cook for 10 to 12 minutes on high heat.

Stir occasionally.

After 12 minutes, add cumin powder, coriander powder, and garam masala powder.

Stir for an additional 5 to 7 minutes until the water dries up.

IMG 20240208 094615 1

Add coriander leaves, stir well, and serve hot with rice or soft rotis.

Vegetable mix

Pro Tips:

Cook the vegetables on high heat as bottled gourd tends to release water.
This cooking method prevents burning and ensures faster cooking.
If using a refrigerated bottle gourd, it might take slightly longer to cook.
Adjust the cooking time accordingly.
For the best flavor, use fresh vegetables.
However, frozen peas can be a convenient substitute.
Ensure all the water evaporates before turning off the heat.
This results in a flavorful and dry stir-fry.

Health Benefits of Vegetable Mix Recipe:

This vegetable mix offers a significant fiber content, aiding digestion and gut health.
Bottle gourd is rich in vitamins C and K, while flat beans provide vitamin A and magnesium.
Green peas add protein and iron to the mix, making it a nutritious and well-rounded meal.

Nutritional Information (vegetable mix recipe per serving):

Calories: 150-200 (depending on oil used)
Fat: 5-7g
Carbohydrates: 20-25g
Protein: 5-7g
Fiber: 5-7g
Vitamins: C, A, K
Minerals: Magnesium, Iron

FAQs for Vegetable Mix with Bottle Gourd, Flat Beans & Peas:

Can I substitute any ingredients?
- You can substitute flat beans with green beans or French beans.
- Frozen peas can be used instead of fresh.
- However, using fresh vegetables yields the best flavor.
- Be cautious with substitutions for the powder masala, as it might alter the taste significantly.
- Consider experimenting with different spice combinations based on your preference.
How spicy is this vegetable mix recipe?
- The recipe adjusts the heat level with 3 green chilies.
- You can adjust the number of chilies or use milder varieties like Fresno chilies for a less spicy version.
Can I make this vegetable mix recipe vegan?
- Absolutely! Omit the ghee or substitute it with vegetable oil.

My bottle gourd released a lot of water. What should I do?
- High heat cooking helps evaporate the water quickly.
- If needed, extend the cooking time slightly, ensuring all the water dries up before adding the masala.
My vegetables are too mushy. What went wrong?
- Overcooking can easily turn the vegetables mushy.
- Stick to the recommended cooking time and adjust if needed based on your stovetop heat.

Can I store leftover vegetable mix?
- Yes, store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
Can I freeze this vegetable mix recipe?
- Freezing cooked vegetables can affect their texture, but it’s still possible.
- Allow the mix to cool completely, then portion and freeze in airtight containers for up to 3 Days. Thaw overnight in the refrigerator before reheating.

Flavorful Vegetable Mix with Bottle Gourd, Flat Beans & Peas (Quick & Easy Recipe!)

payal debnath

Unlock the richness of flavors with our Vegetable Mix Recipe: Bottle Gourd, Flat Beans, Green Peas. Discover a burst of taste in every bite. Perfect for a delightful meal!

Print Recipe Pin Recipe

Prep Time 10

Course Side Dish

Cuisine bengali, Indian

Servings 5 people

Calories 150 kcal

Ingredients

Ingredients:

200 g Bottle Gourd peeled and cubed
200 g Flat Beans trimmed and chopped
150 g Green Peas fresh or frozen
3 Green Chilies slit or chopped
Coriander Leaves for garnish
1/2 teaspoon Turmeric Powder
Salt to taste
2 Dry Chilies
1/4 teaspoon Cumin Seeds jeera
1/4 teaspoon Fennel Seeds saunf

Powder Masala:

1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1/4 teaspoon Garam Masala Powder
Mustard Oil

Instructions

Preparation:

Step 1: Wash and Cut

Begin by washing and cutting all vegetables into equal sizes. Refer to the accompanying photos for a visual guide.

Step 2: Cooking Process

Heat mustard oil and add 2 dry chilies, 1/4 teaspoon of cumin seeds (jeera), and fennel seeds (sauf).
Add vegetables one by one, along with turmeric powder and salt. Stir well, cover the pan, and let it cook for 10 to 12 minutes on high heat. Stir occasionally.
After 12 minutes, add cumin powder, coriander powder, and garam masala powder. Stir for an additional 5 to 7 minutes until the water dries up.
Add coriander leaves, stir well, and serve hot with rice or soft rotis.

Pro Tips:

Cook the vegetables on high heat as bottled gourd tends to release water. This cooking method prevents burning and ensures faster cooking.
If using a refrigerated bottle gourd, it might take slightly longer to cook. Adjust the cooking time accordingly.
For the best flavor, use fresh vegetables. However, frozen peas can be a convenient substitute.
Ensure all the water evaporates before turning off the heat. This results in a flavorful and dry stir-fry.

Health Benefits:

This vegetable mix offers a significant fiber content, aiding digestion and gut health. Bottle gourd is rich in vitamins C and K, while flat beans provide vitamin A and magnesium. Green peas add protein and iron to the mix, making it a nutritious and well-rounded meal.