Navratan Sabzi

This dish is made with nine vegetables and hence the name "Navratan" (Nav meaning nine).

Ingredients:
1 tbsp of chopped garlic. You can also use 1 tbsp of grated ginger along with the garlic or use any one. I have used only garlic.

A handful kasuri Methi (available in all Indian stores).

You can take equal quantities of all vegetables (around 100 gm each).
1) Eggplant or bottle gourd/Lauki. I have used eggplant. You can use any one.

2) Chopped carrots.

3) Chopped french beans.

4) Chopped capsicum.

5) Chopped cabbage.

6) Tindli (Ivy gourd). Take off the top and bottom portion and cut lengthwise into two equal parts.

7) Green peas.

8) Chopped cauliflower.

9) Around 2 medium sized chopped tomatoes.

Freshly chopped coriander for garnishing.

1 tsp of mustard seeds.
1 tspn of cumin seeds (Jeera).
1/2 tsp Turmeric powder.
Salt as per taste.
1-2 green chillies.
1 tsp of red chilly powder.
1-2 tbsp of oil.

Method:
Heat oil. Instead of oil you can use ghee (clarified butter) or butter. It gives a much better and richer flavor.

Once the oil becomes hot add mustard seeds, cumin and garlic. Let them sizzle a bit and then crush the kasuri methi into a powder with your hand and stir well. Keep the flame low or else the ingredients may all start to burn.

Stir for about 10 seconds and add all the vegetables one by one keeping the flame on low.

Stir once and add capsicum.

Add cabbage.

Tindli.

Cauliflower.

Green Peas.

Chopped eggplant and stir.

Add salt, turmeric powder and red chilly powder.

Add green chillies (chopped or full).

Stir all the vegetables well.

Cover with a lid and allow to cook on a medium low flame.

Open to check after about 6-8 minutes.

The vegetables should be half cooked by now. Add finely chopped tomatoes on top and do not stir. Cover and allow to cook on a low flame so all the flavors blend well.

Open after about 5-6 minutes and stir. The vegetables should be cooked by now and the tomatoes will have become soft. If not, cover and cook on low flame for some more time till all the vegetables are cooked. However be careful not to overcook the vegetables or make them mushy.

Garnish with freshly chopped coriander and serve hot with Paratha or Rice.

NUTRITIP:
Vegetables are low in fat but contain good amounts of vitamins and minerals. All the Green-Yellow-orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin A, and vitamin K.
Vegetables are also home for many antioxidants that; firstly, help body protect from oxidant stress, diseases and cancers, and secondly, help body develop capacity to fight against these by boosting immunity. In addition, vegetables contain soluble as well as insoluble dietary fiber known as non-starch polysaccharides (NSP) like cellulose, gums, mucilage, pectin...etc, that absorb excess water in the colon and retain good amount of moisture in the fecal matter, thereby helps its easy passage out of the body. Thus helpful in conditions like hemorrhoids, chronic constipation, rectal fissures...etc.