Your choice of mixed vegetables in season cut into bite sized chunks.
Choice of Veggies:
1 Chayote squash
1 handful of fresh Green beans cut into bite sized pieces
2 Carrots cut into bite sized pieces
2-3 Tomatoes chopped
1/4 head of Cabbage red or green
1 Bell pepper
1 C Edamame or black eyed peas cooked
1 Potato, cubed
1 Sweet Potato, cubed
Optional: 1 Beetroot, 1 Onion, 4-6 cloves of garlic etc.
Add 1 C water and Set IP to Saute, as you prepare masala paste.
1/3 – 1/2 C Roasted gram or dalia or roasted peanuts or any nuts or seeds of your choice like sun flower seeds, pumpkin seeds etc.
Dry Grind to a powder.
6-10 Green chilies
1 in. Organic Ginger
4-6 black pepper corns
1 TBS Poppy seeds
Stems of 1 Bunch organic Coriander leaves
Grind to a fine paste.
1/4 – 1/3 C coconut grated or pieces or dessicated coconut
1 full bunch coriander leaves
Pulse to Grind to a coarse paste.
In Instant Pot:
Add all veggies in layers with veggies with longest cooking time first.
Add masala paste.
Set IP to Manual High Pr. For 2 mins.
Quick Pressure Release (QPR)
If all the veggies are not cooked, mix well and close lid and set it aside for 10 mins in retained heat.
Adjust salt and spices as desired. Play around with the ingredients for the masala paste, omit what you dont have and add any flavoring agents you like.
Serve with rotis, chapatis, pita, tortilla or with brown rice.
Enjoy. This dish is our family favorite and we make it every week.