This is part three of Rease Kirchner's Chef's Choice profile of Devi Gurung States. Part one can be found here. Part two, a Q&A with States, is published here.
Chef Devi Gurung States of Everest Cafe is committed to healthy food and healthy living. He is also a serious vegetable lover. He claims that in his home country of Nepal, vegetables are often overcooked, which makes them lose not only flavor, but also nutrients. For this recipe, he would like to remind the readers that using fresh ingredients and not overcooking the vegetables is essential.
Fresh Mixed Vegetable Tarkari
Ingredients: 2 cups potatoes, cleaned, peeled and diced ½ cup red onion, chopped 2 cups fresh organic zucchini, 2 cups fresh green bell pepper 2 cups fresh cauliflower 2 cups fresh whole green beans 2 large fresh tomatoes, chopped 20 grams fresh ginger, peeled and chopped 3 pieces fresh garlic, peeled and chopped 1 Tablespoon turmeric powder 2 Tablespoons shan vegetable spice mix Water 2 Tablespoons vegetable cooking oil 1 Tablespoon salt 2 Tablespoon coriander leaves, chopped
Heat 2 tablespoons cooking oil in a large heavy skillet and saute turmeric for a few seconds. Add chopped red onion and saute until light browned. Add garlic, ginger for a few seconds, then add tomatoes and saute for five minutes.
Add vegetables, salt, Shan vegetable mix and saute for few minutes. Stir and add desired quantity of water. Cook on low heat for ten minutes.
Garnish with coriander leaves if you like. Serve with rice, Naan or any kind of bread.