Homemade Vegetable Bhath Mix

• Gluten free

• Produce

  • 1/2 Carrot
  • 1 Green peas- handful, Fresh or frozen
  • 3 tsp Jaggery- half lemon sized
  • 5 tsp Split blackgram lentil
  • 3 tsp Split chickpea lentil
  • 1 Tamarind- small lemon sized

• Baking & Spices

  • 2 piece Cinnamon sticks
  • 1/4 cup Coriander seeds
  • 3/4 tsp Fenugreek seeds
  • 2 tsp Mustard seeds

• Oils & Vinegars

  • 5/16 cup Cooking oil

• Nuts & Seeds

  • 1 Cashews- generous handful
  • 1/3 cup Desiccated coconut

• Frozen

  • 1 Curry

Found on udupi-recipes.com

Description

Ingredients

• Beans- 8 nos.
• Carrot- 1/2
• Fresh or frozen green peas- handful
• Tamarind- Small lemon sized
• Jaggery- Half lemon sized or 3 tsp
• Coriander seeds- 1/4 cup
• Desiccated coconut- 1/3 cup
• Split blackgram lentils- 3 tsp
• Fenugreek seeds- 3/4 tsp
• Cloves- 5 nos.
• Cardamoms- 2 nos.
• Split chickpea lentils- 1 tsp
• Cinnamon sticks- 2 piece
• Red chillies- 4 nos.
• Cooking oil- 1/4 cup + 3 tsp
• Mustard seeds- 2 tsp
• Split blackgram lentils- 2 tsp
• Split chickpea lentils- 2 tsp
• Curry leaves- Generous handful
• Cashews- Generous handful

Directions

• Wash the vegetables under running water, trim the edges of beans and chop it in to half inch pieces. Also chop the carrot lengthwise in to 1 piece. Peel off the green peas and take all the chopped veggies in a vessel and cook them halfway adding a cup of water.
• Soak tamarind in half cup of water for about 15 minutes. Extract its juice and discard the residue.
• In a pan add desiccated coconut and roast in medium flame till they turn little brown. Transfer to a plate and next add 3 tsp of oil and lentils plus red chillies. Get them roasted for a minute and then include coriander seeds.
• The lentils turn little brown, then include cinnamon, cloves and cardamom. Saute for few seconds and switch off. Transfer all these roasted ingredients also to the same plate. Let them cool down to room temperature and powder them together finely.
• Next heat the same pan adding 1/4 cup oil, mustard seeds, both lentils and curry leaves. Saute for few minutes till the lentils change in color, then include cashews.
• Next add tamarind juice, jaggery and salt. Bring this to boil.
• When the tamarind plus jaggery water is boiling, add cooked vegetables and powdered spices from above step. Combine everything well and cook till it turns thick sauce like consistency.
• Vegetable bhath mix is ready which makes your lunch ready in no time. Mix 4 tsp of this mix with a bowl of cooked rice and the meal is ready.
• It is advisable to be cautious and careful while roasting the spices. Because burnt spice can easily ruin the taste of vegetable bhath.
• Keep the flame in medium and constantly stir for even roasting of spices.
• Do not overcook the vegetables to mushy, let them retain some crunch.
• Include the vegetable stock also to the seasoning which will help the powdered spices to turn saucy.
• Once cooled, transfer this bhath mix to a jar and keep in the refrigerator. It lasts more than a fortnight.