Mixed Vegetable Sabzi for Chapati

Hot Mixed Vegetable Sabzi with Chapati


The mixed vegetable sabzi consists of chopped ingredients.

An array of vegetables are diced and cooked in a pan.

The vegetables are first boiled in a pressure cooker / microwave oven to soften them and then set aside.

Tempering ingredients consisting of cumin seeds and curry leaves are sautéed in the pan.

Diced onion is fried in the pan.

Also ginger-garlic paste is poured for additional flavor.

Chopped tomato is pureed and melted in the pan.

Red chilly powder, cumin powder, coriander powder and garam masala is thrown in to spice up the dish.

Sugar is poured to balance the spiciness of the dish.

Water is also added in small quantities to cook the pan contents.

In the last stage, the boiled vegetables are spooned in and combined with the pan contents and spice flavors.

The vegetables are tossed in the pan for the vegetables to absorb the spice aromas.

The side dish can be garnished with coriander leaves.

The side dish is best consumed hot.

The mixed vegetable sabzi can be partnered with warm chapatis.


  • Onion :                               1 Nos.
  • Tomato :                               1 Nos.
  • Potato :                               1 Nos.
  • Carrot :                               1 Nos.
  • Baby Corn :                               1 Nos.
  • Beans :                               10-12 Nos.
  • Capsicum :                               1 Nos.
  • Ginger-garlic paste :                               ½ Tsp
  • Curry leaves :                               1 twig
  • Cumin seeds :                               1 Tsp
  • Turmeric powder :                               ¼ Tsp
  • Garam masala :                               ½ Tsp
  • Red chilly powder :                               1 Tsp
  • Cumin powder :                               ½ Tsp
  • Coriander powder :                               ½ Tsp
  • Sugar :                               ¼ Tsp
  • Coriander leaves :                               for garnish
  • Salt :                               to taste


  • Knife the potato, carrot, beans and capsicum into long pieces.
  • Chop the baby corn into round designs.
  • Mince the onion, tomato and coriander leaves.
  • Rinse the diced ingredients with running water and set aside.
  • Blend the tomato in a grinder for tomato puree and keep aside.


  • Take a pressure cooker and pour water in the cooker.
  • Throw the potato, carrot, beans, capsicum and baby corn in the cooker.
  • Cook the cooker contents for 2 whistles or until the vegetables are tender.
  • Get the cooker off the gas and cool the cooker contents.
  • Open the lid of the cooker gradually.
  • Drain the excess water and stand the vegetables.
  • The vegetables can also be boiled in the microwave in a microwavable bowl with sufficient water for 5 minutes.
  • Heat a pan on the gas with some oil.
  • Drop the cumin seeds and let them splutter in the pan.
  • Then add the curry leaves to the pan.
  • Stir in the chopped onion in the pan.
  • Put the ginger-garlic paste in the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Mix the pan contents and let the onion be browned and ginger-garlic paste be fried in the pan.
  • Spoon in the tomato puree in the pan.
  • The spice powders which are red chilly powder, garam masala, cumin powder and coriander powder can also now be added in the pan.
  • Season the pan contents with sugar and salt.
  • Splash ¼ cup of water in the pan.
  • Boil the pan contents for 4-5 minutes.
  • Put the carrot, beans, potato and capsicum in the pan.
  • Mix the pan contents for couple of minutes.
  • Bring the pan contents to a boil.
  • Then lid the pan and simmer the pan contents on low flame.
  • Cook until the water is absorbed by the pan contents.
  • Transfer the pan contents to a large serving dish.
  • Top the bowl with fresh torn coriander leaves.
  • Dish out on the table with roti / chapati.