Mile Jule Sabzi - Mixed Vegetable Dry Curry

Mile-Jule-Sabzi to savor with chapati
This recipe is very enticing especially to your eyes. I find the vegetables used in this recipe to be available in abundance in stores at this time of the year(Spring begins). This recipe is also simple, easy and quick to make requiring effort in just chopping the vegetables. I used red capsicum, green capsicum, cauliflower and potato for the recipe. These vegetables together make a good taste as well as an appealing color combo, not to mention the nutrition and health associated with it. So here is the recipe of our Mile-Jule-Sabzi....

Preparation time: 15 min
Cooking time: 15min
Serving size: 4
Difficulty: Easy
Main vegetables


Ingredients

  • Red Capsicum - 1 no
  • Green Capsicum - 1 no
  • Cauliflower - 1 cup of florets
  • Brown Potato - 1/2(medium size)
  • Curry leaves - few
  • Oil - for seasoning
    • Main Spices needed
  • Salt to taste
Spices Needed

Chop the vegetables as directed
  • Turmeric - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Thania powder - 1 tsp
  • Kasoori Methi - 1 tsp
  • Mustard - 1/2 tsp

Preparation
  1. Chop the red and green capsicum into small cubes.
  2. Chop the potato into cubes.
  3. You can chop the cauliflower or take out the small florets.
Note:  I don't remove the skin from the potato because the skin has the iron content. Its your choice to keep or remove the skin.

Cooking
  1. In a skillet add 3 tsp of oil and bring it to warm on medium heat. 
  2. Add mustard seeds along with few split urad dal, cumin seeds and fennel seeds. 
  3. Once the mustard splutters, add curry leaves and chopped potato cubes and saute for a minute. 
  4. To the potato, add the chopped red and green capsicum and saute it. Cook covered for 2 -3 minutes on low-medium heat.
  5. To the half cooked vegetables add the chopped cauliflower and give it a saute.
    6. Cook on low-medium heat as directed
  6. Cook covered for another minute.
  7. To the cooked vegetables add the turmeric powder, chilli powder, thania powder, kasoori methi and required amount of salt and mix the spices with the vegetables.
  8. Cook covered for another 2 minutes. 
  9. Mile-Jule-Sabzi is ready to be eaten with rice or chapati.
Note:
  • The urad dal, cumin and fennel seeds are optional. I add it for the flavor.
  • Adding the potato upfront and sauteing prevents it from becoming totally mashed when we add the other vegetables.
  • If  you think that there is not enough oil and the vegetables start to stick to the bottom of the skillet, add 1/4 tsp of salt. This makes the vegetables start giving away its water content and that should keep the curry not sticking to the skillet.

Serve with chapati and enjoy
Health Benefits of the ingredients used

The red capsicum is rich in vitamin C that helps absorb the iron. Since the potato in the subzi contains iron we get a double benefit of both iron and vitamin C. Green capsicum also has vitamin C and anti-oxidants to build your immune system and protect your cells from damage. Cauliflower has anti-inflammatory ingredients that keeps our inflammations in check and it also boosts our brain's learning and memory. Potato along with potassium also provides iron content specially if you eat it with its skin. For the health benefits of the spices used refer Essential Spices for Healthy Cooking. 

Mile-Jule-Sabzi goes well with chapati. It can also be a side dish for rasam rice or curd rice. I sometimes pack curd/yogurt rice for kids with this side dish. Enjoy the dish and let me know how you like the taste of the recipe.....

You may also be interested in these following recipes:

Stuffed Brinjal (Eggplant) Curry



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