This is a quick dish made with simple ingredients. It pretty much cooks itself.
I keep a bag of frozen vegetables in the freezer for days when I don’t have the time or patience to cook something more elaborate. This is an excellent side to a Dal and Rice combination or just a side to a sandwich for lunch.
The key ingredient for flavor is Paanch Phoran (five spice). Phoran is a bengali word for spices added to hot oil before adding any ingredients to flavor the oil. Curry leaves and chopped green chillies are also added to oil as Phoran. We wont be using curry leaves and green chillies here though you may add it if you like.
1. keep your ingredients close at hand. The Paanch Phoran burns quickly. You shouldn’t let it sit in hot oil too long. It will burn the flavors and lose its value in the dish.
2. A half table spoon of Paanch Phoran is sufficient
3. Add the Paanch Phoran to hot oil
3. Add minced garlic to the oil quickly. These are the key ingredients for flavor.
4. Add vegetables to the skillet. Stir them around a bit to get them evenly coated with oil.
5. Add a quarter teaspoon of turmeric. I add it for color and its disinfecting properties. Too much turmeric adds flavor which is typically undesirable in most Indian cooking.
6. Stir the turmeric into the mixture. Cover and cook till all vegetables are evenly cooked. You may add a few ounces of water to the vegetables to expedite cooking. I do not typically add it to this mixture. The zucchini and cauliflower give off enough water.
Enjoy this as a side to Dal and Rice. It is flavorful enough to add to steamed Quinoa and eat as meal by itself.