Indian Mixed Vegetables
A great spicy side dish!

• 3 cups cauliflower flowerets (in bite size pieces)
• 1 1/2 cups carrots, peeled and thinly sliced (1/4-inch)
• 11/2 cups zucchini, thinly sliced (1/4-inch)
• 4 teaspoons vegetable oil
• A pinch of asafetida (or a pinch of onion or garlic powder)
• 1/2 teaspoon cumin seeds
• 1 teaspoon fresh ginger, chopped
• 1/4 teaspoon turmeric
• 11/2 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon coriander powder
• 1/2 teaspoon mango powder
• 3/4 teaspoon garam masala
• 1 tablespoon fresh cilantro, finely chopped

Wash and drain cauliflower, carrots and zucchini. Set aside.

Heat 1 tsp oil in a heavy, nonstick skillet over medium high heat. Add asafetida and cumin seeds and cook for a few seconds until seeds are golden brown.

Add vegetables and stir. Add ginger, turmeric, salt and cayenne pepper. Stir thoroughly.

Heat through, cover with a lid and reduce heat. Simmer for 8–10 minutes. Open 1–2 times to stir the vegetables. Cook until vegetables are tender but firm.

Sprinkle with coriander powder, mango powder and garam masala. Stir carefully in a lifting and turning fashion so as not to mash the vegetables.

Add the remaining 3 teaspoons of oil around the sides of the pan, allowing the oil to get to the bottom of the pan. All the liquid from the vegetables should be evaporated; if not, increase heat to evaporate it. Fry for 3–5 minutes, stirring once or twice in the same lifting and turning fashion. (This final roasting in the oil brings out the true flavor of this dish. This lower fat version is just as good as the original) Transfer to a serving platter. Garnish with fresh cilantro.

Per Serving: 45 Calories; 2g Fat (45.3% calories from fat); trace Saturated Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 420mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

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