Samething very basic with no fancy ingredients, but scored high on the flavour and health quotients is this niramish jhol or vegetarian soup. This is a regular in my kitchen during summer with various summer vegetables stewed with minimum or almost no masalas. Tastes great with winter vegetables too. Will post the same during winter.
- hardy vegetables like potato, pumpkin, carrot, cubed
- Soft vegetables- jhinge , capsicum, chopped
- Beans, chopped
- Bori/ dried lentil balls – 8-10
- Ginger paste
- Panch foron
- Dry red chilli
- Mustard oil
- Salt, turmeric
Heat one tbsp of mustard oil in a pan and fry the bori till golden. Keep aside.
In the same pan, add panch foron and dried red chilli. Stir till the chillis turn color.
Add the hardy vegetables like potato , pumpkin and carrot with salt and turmeric. Fry for 3-4 minutes.
Add the chopped beans and stit well.
Then add the jhinge and stir. The idea is to start cooking in the order of toughness of the vegetables so that all vegetables get evenly cooked.
Add some water and Cook covered till the vegetables are almost cooked. Vegetables will release water and you may need to adjust it accordingly.
Add chopped capsicum and cook for 1-2 minutes. Then add the fried bori and ginger paste.
Stir well. Adjust the seasoning and you are done.
Serve the soupy veggies with roti for a flavourful dinner.