Veggies are my all time favorites. I never get board of eating veggie dishes. Bengali or other Indian regional cuisines make immense variety of seasonal veggie dishes so many different ways with different spices, be it stir-fry with minimal spices, cooked in mildly spiced gravy or dry type. This water spinach curry with mixed vegetables gently spiced with ginger is slightly time consuming but it is worth the effort to have variety of vegetables all together in one dish. It can be served with steamed rice or roti. I learned it from one of my friend's mom who is originally from Dhaka in erstwhile East Bengal, now Bangladesh.
Water spinach or morning glory is a semi-aquatic tropical plant with tender shoots grown in South Asian countries and Indian subcontinents. This plant is called in different names in different countries. Kalmishak in Bengali, Ong Choy in Cantonese, Rau Muong in Vietnamese etc. This plant is full of nutrients and fiber.
Heat oil in large heavy bottomed pan and temper whole five spice. The moment it starts spluttering add in chayote squash and saute for 10 minutes covering on low heat. Then add in ginger paste and stir fry for a couple of minutes. Add cauliflower florets, potato, pumpkin, chilies and roasted mung beans. Pour hot water, add in salt, sugar and turmeric. Stir, cover and cook for 4-5 minutes on low heat. Then add in eggplant and zucchini squash. Stir well, cover and continue cooking for 7-8 minutes. Once all veggies and mung beans are almost tender add in water spinach peas and stir well. Cover and cook for 7-8 minutes. Increase heat to medium high. Let water to dry up. Keep stirring to avoid sticking to the pan. Taste and adjust salt sugar ratio accordingly. Serve with rice or roti.
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| Happy Cooking! |
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