Autumn Vegetables Gujarat Style

vegetables for gujarat style dish

With the beginning of autumn this week, I am looking forward to a great variety of autumn vegetables. I bought potatoes, sweet potatoes, eggplants and parsnip yesterday to make an Indian dish that caught my attention in a recent issue of Food and Travel magazine. I also bought the first pumpkin yesterday. Today it popped into my head that in the 90′s my parents used to make tons of pickled pumpkin every year (I think it was some kind of trend back then) and that I very much disliked it. Maybe I will try it this year and reevaluate the taste.

This recipe is very interesting as it contains various taste-intensive spices. I have often cooked with coriander and cumin, but I have never heared of Ajwain seeds and Asafoetida powder before. The latter is something. It is also called devil’s dung or stinking gum. When raw, it really smells, but when cooked it delivers a nice flavour similar to garlic. It definitely gives this dish a special taste.

spices Gujarat close up

I have been pampered with good food this weekend. On Friday we all gathered in front of the Ministry of Justice to pick up my sister from her last oral exam. She is now officially a lawyer and I am very proud. We went to a nice French restaurant to celebrate and the food was fantastic. And then today my friend Gesa made a very tasty apple pie for me. Life is good when you eat good food.

vegetable dish gujarat style

What you need for 2 people:

For the Masala

  • A small piece of fresh ginger, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 small dried red chili peppers, finely chopped
  • 4 teaspoons lemon zest
  • 2,5 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoons Ajwain seeds
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon ground peanuts
  • 75g coconut flakes
  • For the vegetables:

  • vegetable oil
  • 1/3 teaspoon Asafoetida powder (maximum 1/3 teaspoon!!)
  • 1 teaspoon mustard seeds
  • 1 extra large potato, peeled and cut into chunky pieces
  • 1 eggplant, cut into chunky pieces
  • 1 parsnip, peeled and cut into chunky pieces
  • 2 large sweet potatoes, peeled and cut into chunky pieces
  • Steps:

  • Combine the ingredients for the marsala in a bowl and mix well
  • Heat the Asafoetida powder in vegetable oil for about half a minute, then add the mustard seeds
  • As soon as the mustard seeds start “dancing”, add the Masala and stir well
  • Add the vegetables and roast them together with the Masala for a couple of minutes
  • Add 200ml water and bring everything to a boil
  • Let everything simmer for about 25-30 minutes until the vegetables start to become soft
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