Mixed Vegetables Ajethna Recipe – Mangalorean Style Mixed Vegetables Sabzi

Ajethna is a Mangalorean style dry vegetable curry made using coconut and mild spices. It is a traditional recipe which forms a part of the everyday meal in a Mangalorean household. We have a Mixed vegetable version of the dry curry, called Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi), which is simple and easy to make. Course : Side Dish Ingridients : 1 cup Green beans (French Beans) , finely chopped 1 cup Carrots (Gajjar) , cut into small cubes 2 Potatoes (Aloo) , cut into small cubes 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon White Urad Dal (Split) 1/4 teaspoon Asafoetida (hing) 1 Dry Red Chilli , broken 1 sprig Curry leaves 2 teaspoons Oil Salt , to taste Ingredients for the masala 3 tablespoons Fresh coconut , grated 2 Dry Red Chillies 1 teaspoon Mustard seeds (Rai/ Kadugu) Instructions To begin making Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi), wash and cut all the vegetables and keep aside.Make a dry course mix of the grated coconut, dried red chillies and mustard seeds using a mixer grinder and keep aside.Heat oil in a pan, add the mustard seeds, urad dal and let it crackle.Add the asafoetida, red chilli, curry leaves and let it splutter.Add the vegetables, season with salt and mix well.Add the turmeric powder, mix well and let the vegetables cook in its own steam with a lid closed. This will take around 10 minutes.Once the vegetables are well cooked, add the coconut masala and mix well.Saute for 5 minutes and turn off the heat.Serve the Mixed Vegetables Ajethna Recipe (Mangalorean Style Mixed Vegetables Sabzi) along with Steamed Rice, Bendekayi Koddel/Bolu Huli Recipe and Akki Peni Sandige (Rice idiyappam Fryums) for a Mangalorean inspired weekend lunch.