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Minty Veggies

Dedicated To Husband
Minty Veggies
Minty Veggies
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeBrunch, Continental, Homestyle Cooking
  • Good for Brunch , Dinner
About this Recipe

As I am trying to reduce weight but being a foodie, I cannot compromise on taste. I can’t eat salads and survive, so I keep trying different ways to make a wholesome, nutritious and tasty dinner with lots of veggies, taste and aroma. So here is my dinner for today dedicated to all health conscious people who find it hard to satiate the taste buds with just bland and raw veggies.

Ingredients & Quantity
  • 50 gram Mushroom
  • 250 gram Pumpkin( trust me this was the best veggie in my whole dish)
  • 1 Zucchini
  • 1 onion
  • 10 -15 French beans
  • 50 gram of Tofu (Soya Curd)
  • 1 tsp of oregano
  • 5-6 fresh Basil leaves
  • For Pudina Chutney
  • 20 -30 leaves of mint
  • 50 gram of coriander
  • 2 tbp of curd
  • Salt
How to cook?
  1. Put mint leaves and coriander in the blender and make the Chutney or paste of it. Make sure that it has watery consistency.
  2. Add Curd and Salt to it. Keep it aside.
  3. Chop all the vegetables and cut Tofu into small pieces.
  4. Mix Mint Chutney with the vegetables, sprinkle oregano and fresh basil leaves and let it Marinate for 8 hours. Best way is to do this in morning so that it’s well marinated for the dinner.
  5. Put olive oil in the wok and saute all the veggies on high flame, do not cover the wok otherwise the veggies would become soggy. Serve it with Sweet Corn Soup.
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Naah! Not that fond of food