Mixed Vegetables

Vegetables are an important part of Bangladeshi cooking, and care is taken to balance colors and textures. Serve this dish with rice or flat bread for a light lunch, or as an accompaniment to meat or fish at the evening meal.

3 TBS oil

1 tsp whole cloves

1 cup carrots, cubed

1 cup tomatoes, cubed

1⁄2 cup long beans or green beans, cut into 1⁄2-inch pieces

1 cup zucchini, cubed

1 onion, finely minced

1 TBS ginger, grated

3 cloves garlic, minced

1⁄2 tsp turmeric powder

salt to taste

1⁄2 cup water

• Heat 1 tablespoon oil over medium heat in a wok. Stir in the cloves and fry for about 30 seconds.
• Turn off heat, remove cloves, and crush fine with a mortar and pestle. Alternatively, put into a small plastic bag, and crush with a rolling pin. Set aside.
• In the same wok, sauté carrots, tomatoes, long beans, and zucchini for about 2–3 minutes. Remove and set aside.
• Add 2 tablespoons oil to wok; heat over medium heat. Stir in onion, ginger, garlic, and turmeric; fry until softened, for about 5 minutes.
• Add tomatoes, beans, zucchini, salt, and water to onion mixture.
• Bring to a boil, cover, reduce heat, and simmer until vegetables are tender, for about 20 minutes. There should be enough water to have a gravy. If not, add a bit of water and simmer for 5 minutes.
• Sprinkle with clove powder, cover, and cook for another minute. Remove from heat and serve at once.