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Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Knows as Bhogichi Bhaji in Maharashtra this authentic curry is made to celebrate the seasonal bounty of winter vegetables
Make a fine paste of all the ingredients from Part 1 with water.
Set Instant Pot to sauté mode and heat oil. Add the spice paste and cook for a minute stirring frequently. Add water and mix well.
Add turmeric, red chili powder, ground cumin, ground coriander, tomatoes and sauté.
Add remaining vegetables and salt. Add 1 cup water and mix well deglazing the pot making sure the curry paste is not stuck to the bottom of the pot.
Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds.
- Serve this curry with hot roti's or parathas. You can also make the South Indian Ven Pongal or Khichdi and serve this curry as a gluten-free meal. To make it a delicious vegetarian Thali I would recommend my crunchy cucumber salad or the spicy cabbage salad.
- This recipe uses a lot of vegetables that are only sold in Indian grocery stores. You can always substitute them with any hardy vegetables of your choice or even a bag of frozen mixed vegetables
- Stovetop Recipe - Bhogichi Bhaji
Calories: 136kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 746mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4165IU | Vitamin C: 17.3mg | Calcium: 65mg | Iron: 1.7mg