Spicy and Tangy Winter Veggies

The goodness of colorful winter veggies is served in this spicy tomato coated dish. The beetroot lends a sweet taste to the dish, You may use your choice of vegetables though. Very healthy recipe and can be made very quickly. 



  • Beans – 100 gm
  • Beetroot – 1
  • Potato – 1
  • Tomato – 1
  • Coriander leaves for garnishing
  • Dried red chilli – 2-3
  • Panchforon / Bengali 5 spice – 1/2 tsp
  • Green chilli – as per taste
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Salt, Sugar
  • Oil
  • Ghee – 1 tsp

Cut all the vegetables longitudinally and they should be roughly of same size.
Heat oil in a pan. I have used a non stick pan and hated just a tsp of oil. Next add the panchforon and dried red chilli to the oil and let it splutter.

Add all the vegetables ( except the tomato) with a pinch of salt and turmeric and flip through.


Stir fry the vegetable with a sprinkle of water, if required. for 3-4 minutes. Puree the tomato with a green chilli and add it to the vegetable. Also add the cumin, coriander powder and mix well with the vegetable.


When the tomato puree dries up, add a splash of water and cook covered over medium heat till the vegetable are cooked.
Adjust the salt and sprinkle a pinch of sugar, if you like. Remove from heat and add a spoonful of ghee. Keep covered.


Serve with roti / paratha or toasted bread!!