Mixed Veggie Niramish

Niramish is the Bengali word for mixed vegetables.  There are of course, a million ways to cook niramish depending on the cook.  I decided to make some last night using frozen mixed veggies because I was in a hurry.  Normally, I love using a variety of fresh vegetables, especially picks from the local farmer’s markets.  There are some nights though, speed is of the essence.  Given the choice of eating something unhealthy or making something fast and tasty out of frozen veggies…Well it’s no contest. It ended up tasting great and it was quick!

Stir fry eggs right in the middle of the onion and bell pepper mixture
Add turmeric at the end to add more incredible nutrients  (it’s a powerful anti-inflammatory) and color
Serve with rice or flat bread or spaghetti squash

It’s quick and delicious

Here’s the recipe:

Mixed Vegetable Niramish

2 pound bag of frozen mixed vegetables

1 small onion, chopped

1/2 red bell pepper, chopped

2 eggs

1 1/2 tsp garam masala

4 cloves garlic, minced

1 tsp kosher salt (or to taste)

1 tsp turmeric

1 green chili, seeded and slit lengthways

5 tbsp oil

1/2 tsp cumin seeds

Heat oil in a large skillet and stir fry the onions and bell peppers along with cumin seeds.  When the onions and peppers are tender and the cumin seeds are popping  make a well in the middle and add the eggs.  Scramble the eggs then add garam masala, salt, garlic and stir fry a few minutes.  Add in the vegetables and mix well.  Cover and lower heat to let the vegetables cook and become tender for 6-7 minutes (stirring in between).  Add in turmeric last and mix well so that there is a nice golden color.  Cook about a minute for the turmeric to incorporate.  Serve with rice or flat bread.