Mixed vegetable subjhi

Over the weekend, I prepared a delicious Indian meal. I started by letting jeera (cumin seeds) and rai (mustard seeds) simmer in olive oil. This first step is crucial to achieving the best possible taste because the oil seeps wonderful flavors out of the seeds. After that, I sauteed onions, tomatoes, spinach, yellow squash, and zucchini. I let the vegetables cook to perfection, and then added roughly one teaspoon of amchoor (dry mango powder). This spice adds zestiness to the dish. Another spice that adds good flavor is heeng (asafoetida). I added about two teaspoons. Haldi (turmeric powder) adds a beautiful yellow color to the dish, and also has numerous proven health benefits. It has been used in Indian cooking and medicine for over 2500 years. The final spice to sprinkle in is chili powder. If you are a spice-lover, add half a teaspoon. If not, use a little less. Be sure to satisfy your taste buds by adding a smidgen of salt.