Bengali Chachodi -- A Pan Fried Vegetable Medley

I am not a picky eater, I love trying all new cuisines and willing to sample everything that's out there except beef, organ meats and definitely not exotic meats(= the ones that Andrew Zimmern is fond of - fried critters, jiggly innards, rodents and pests etc etc. By saying this I didn't mean to offend anyone who are into it. Just that I am not that much of an exotic food taster, is all). Having grown-up with plenty of curries, lassi(s), halwa and rice-dishes, I have to say I am indeed partial to the foods of my homeland. So its no secret when I say that I am hooked on curry. Even my blog has "Kadai Curry" in the title to attest to that fact. If there is one thing that I am more fond of than curry (in the curry department ofcourse), it will have to be a "medley curry". We call it "Kootu Curry" in my tongue. I am extremely fond of these curries that have an assortment of vegetables or vegetables +  legumes combo. The diversity of texture, flavor and colors all coming together in a single curry can never go wrong, according to me anyways. One such curry that has Bengali Origins(an Eastern region in India) is this one.A couple of similar curry medleys I have posted ages ago -- Gujarathi Undhiyo, Sweet Potato and Lentils.Enjoy!

Is anyone stewed over blogger's refusal to spit back blog posts and comments? I am still miffed(to say in the least) at the fact that my "Chettinad Eggplant" post and nearly 40 comments have gone missing. Should I re-post it or wait? 

Ingredients:

• 4 Medium Yukon Gold or Thin-skinned Round White Potatoes, cleaned and cubed with skin
• 2 Medium Carrots, peeled and sliced
• 1 Small Sweet Potato, peeled and cubed
• 4-5 Small Purple Eggplants, crowns removed and quartered
• 4-5 Small Thai Eggplants, crowns removed and quartered
• 2 Cups Cauliflower Florets, about half a head
• 1-1/2 Cups 'Baby Boo', 'Lumina' or any White Pumpkin, Skin removed and cubed 
• 1/2 Tsp Each Cumin Seeds, Fennel Seeds and Mustard Seeds
• 1-1/2 Tbsp Coriander Powder
• 1/4 Tsp Turmeric Powder
• 1/4 Tsp Cracked Black Pepper or less/more
• 3-4 Dry Red Chili
• 3-4 Tbsp Olive Oil
• Salt as needed

Procedure:

• Add about 1 Tbsp of Olive Oil to a pan and fry the sliced carrots, cubed potatoes and sweet potato.

• Add the purple and green eggplants once the above veggies start to brown. Saute until the eggplants also start to brown. Move them to a plate.

• Add another tbsp of oil and fry the baby boo/white pumpkin and the cut cauliflower florets. Continue to fry until the tips of the cauliflower start to brown. Move this to the plate with other fried veggies.

• Tempering: Add the remaining oil to the same pan and to it add cumin seeds, fennel seeds and mustard seeds. When the mustard seeds start sputtering add the dry red chili, turmeric powder and fry for a minute.

• Transfer the sauteed veggies to the pan along with the peas, coriander powder and cracked black pepper.

• Mix the medley to evenly combine. Pour about 1/2 Cup to 3/4 Cup of water and cook it for 12-15 minutes turning midway and adding more "sprinkles" of water as needed. Now would be the time to add salt and check for taste. If more heat is desired just add a tad more cracked pepper.

• Switch off the stove when all the vegetables are firm but fork tender.

• Enjoy this with rice or roti.

Note:

• 1/4 tsp Each of Fenugreek Seeds and Black Onion seeds "Kalonji" can be added to the other "Tempering" ingredients for a touch of authenticity. Tx to BNV for the update.

Also check out the Blogging Marathoners doing BM#5:
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali
Enjoy!