This is a typical North Indian dish, clearly not Marathi, but I love it. It's one of those dishes that really hits the spot on a cool fall evening, hitting all the wonderful sweet, sour, and umami notes. You can adjust the level of spice to your taste, as well as the combination of vegetables you have. I have made this with all root vegetables too and it tastes great!
INGREDIENTS:
2 tsp Panch Puran (This is a popular spice blend used in many North Indian and Bengali dishes, it is a combination of 5 spices - fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed. So if you can't find it in your grocery store, you can always buy it separately and combine equal amounts to make your own blend)
Pinch of hing (asafoteida)
2 tsp garam masala (separated)
2 tsp coriander pwd
2 tsp chili pwd (adjust for taste)
1 tsp turmeric pwd
1 tbsp dried methi leaves (optional)
1 tsp cumin pwd
2 tsp minced ginger
1 tsp minced garlic
1 head broccoli separated into florets, stems sliced into rounds until it becomes too tough to slice
1/2 butternut squash cut into 1" cubes
2 green peppers cut into 1" cubes
1 sweet potato cut into 1" cubes
1 yellow onion, sliced
2 cups tomato sauce (I like to use Marcella Hazan's tomato sauce recipe for almost all my cooking now, even non-Italian dishes. It is fail proof, and has so much depth in flavor - http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce. Keep the onions in the sauce, her recipe calls to discard them, but in my opinion it tastes better keeping it in there)
3 tbsp oil
Salt to taste
2-3 tsp sugar (optional)
DIRECTIONS
Heat oil in pot on medium high heat and add panch puran.
Once seeds pop, add hing and let it brown a little.
Add sliced onions and stir fry until golden brown and softened.
And minced ginger and garlic and stir until fragrant.
Add turmeric, chili, coriander, cumin, 1 tsp garam masala, and dried methi leaves (if you are using them) and stir to combine with onion mixture.
Add tomato sauce and stir to combine, let it cook till oil separates and rises to the top.
Turn the heat down a little and add vegetables in order of time it takes to cook. In this case, we have butternut squash, sweet potato and broccoli stems which take longer to cook than the peppers and broccoli florets, so add them first. If you have other veggies, like carrots or green beans, adjust the order of veggies according to cooking time.
Add 2 tsp salt, put the lid on and let them cook for 15-20 minutes, checking every 7 minutes or so and stirring to make sure nothing sticks to the bottom. If they start to stick to the bottom, add a few splashes of water They should be cooked but still firm.
Taste the sauce a little bit and see if you need to add another tsp of salt as you add more veggies. This way, the amount of salt stays proportional to the amount of veggies you add.
Then add the vegetables that cook fast, broccoli and green peppers, stir to combine, and cover with lid and cook for another 10 minutes. You don't want to broccoli to wilt but you want it to gain enough of the flavor of the spices.
Add sugar, garam masala and salt if needed.
Garnish with cilantro.
Enjoy!
INGREDIENTS:
2 tsp Panch Puran (This is a popular spice blend used in many North Indian and Bengali dishes, it is a combination of 5 spices - fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed. So if you can't find it in your grocery store, you can always buy it separately and combine equal amounts to make your own blend)
Pinch of hing (asafoteida)
2 tsp garam masala (separated)
2 tsp coriander pwd
2 tsp chili pwd (adjust for taste)
1 tsp turmeric pwd
1 tbsp dried methi leaves (optional)
1 tsp cumin pwd
2 tsp minced ginger
1 tsp minced garlic
1 head broccoli separated into florets, stems sliced into rounds until it becomes too tough to slice
1/2 butternut squash cut into 1" cubes
2 green peppers cut into 1" cubes
1 sweet potato cut into 1" cubes
1 yellow onion, sliced
2 cups tomato sauce (I like to use Marcella Hazan's tomato sauce recipe for almost all my cooking now, even non-Italian dishes. It is fail proof, and has so much depth in flavor - http://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce. Keep the onions in the sauce, her recipe calls to discard them, but in my opinion it tastes better keeping it in there)
3 tbsp oil
Salt to taste
2-3 tsp sugar (optional)
DIRECTIONS
Heat oil in pot on medium high heat and add panch puran.
Once seeds pop, add hing and let it brown a little.
Add sliced onions and stir fry until golden brown and softened.
And minced ginger and garlic and stir until fragrant.
Add turmeric, chili, coriander, cumin, 1 tsp garam masala, and dried methi leaves (if you are using them) and stir to combine with onion mixture.
Add tomato sauce and stir to combine, let it cook till oil separates and rises to the top.
Turn the heat down a little and add vegetables in order of time it takes to cook. In this case, we have butternut squash, sweet potato and broccoli stems which take longer to cook than the peppers and broccoli florets, so add them first. If you have other veggies, like carrots or green beans, adjust the order of veggies according to cooking time.
Add 2 tsp salt, put the lid on and let them cook for 15-20 minutes, checking every 7 minutes or so and stirring to make sure nothing sticks to the bottom. If they start to stick to the bottom, add a few splashes of water They should be cooked but still firm.
Taste the sauce a little bit and see if you need to add another tsp of salt as you add more veggies. This way, the amount of salt stays proportional to the amount of veggies you add.
Then add the vegetables that cook fast, broccoli and green peppers, stir to combine, and cover with lid and cook for another 10 minutes. You don't want to broccoli to wilt but you want it to gain enough of the flavor of the spices.
Add sugar, garam masala and salt if needed.
Garnish with cilantro.
Enjoy!
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