Mixed vegetables or Gadd ki sabzi is a must part of the meal prepared next day of Deepawali which is known as Govardhan Pooja.
This time weather changes and winter starts. You can feel the chil early in the morning. All new winter vegetables starts coming in the market and people just buy all varieties of veggies to prepare Gadd ki Sabzi. My mother used to give us all vegetables to peel, clean and cut. I always hated to clean green,leafy veggies.
At my parents house, we have a small temple. Some neighbors are quite devoted to our temple because when we shifted to this house, there was no other temple in the nearby area – so our personal worshipping place became public place for a few neighbours. Those close neighbours used to expect complete platter of prasad from us at the day of Govardhan Pooja and so everything was prepared in large quantity. And in between the preparation, guests used to come for Diwali greetings. Finally, we were able to have lunch around 4:00 in the evening!! In the late evening we used to do Govardhan Pooja with neighbors and later would be bursting the remaining crackers. It used to be a very happening day and I miss badly those nostalgic moments.😪😪
Now, instead of celebrating festivals in a community and passing the tradition to their kids, people prefer to use these festival holidays as an opportunity to go out of town and relax.
Well, this time also I prepared mixed vegetables with whatever veggies I could get. No matter how less I try to prepare, I always end up preparing at least for two days…
After all it’s once in a year…..!!!!!
salt, coriander powder, red chilli powder, garam masala, turmeric powder
Hing (asafoetida), rai(mustard seeds) jeera(cumin seeds) and oil
Use all vegetables of your choice except the sticky ones like bhindi (lady finger) and arbi (taro).
I used green capsicum(Shimla mirch), potatoes, clustered beans(gwar ki fali), French beans, brinjal, tomatoes, big parrot green chillies, small sized chillies, cabbage(patta gobhi) , bottle gourd(louki), kundru (ivy gourd) , ridge gourdTorai), green coriander, carrots, peas, saim ki phali (broad beans), mooli (radish), ginger…
and what I could not find were green spinach (Palak) and methi leaves (instead, used kasoori methi), cauliflower, tinda, green leaves of radish and beans from radish….
Clean, wash, peel and cut those vegetables first which take more time to cook. If we will add all veggies together, tender vegetables will be mashed up.
Heat oil in a pan and add rai, hing and jeera to splatter and add chopped vegetables. Sprinkle salt and turmeric powder, mix well and cover it.
Cook these till they start to become tender and at this point add rest of the vegetables and grated ginger(except tomatoes) .
Again add some salt and turmeric powder, mix well and cover. Keep turning them upside down in between intervals . When vegetables are about to get cooked, add chopped tomatoes, coriander powder, red chilli powder and garam masala. Mix everything well, cover it and cook completely.
Mix chopped coriander leaves.
Transfer ready vegetables in a serving bowl.
Sprinkle some more coriander leaves and serve.