Organic fruits & vegetables 😍

Ingredients

• 2 pieces Kinnow (peeled and segmented)
• 2 medium Beetroot (washed, peeled, diced)
• 2 medium Carrot (washed, peeled, diced)
• 2 medium Onion (peeled, thinly sliced)
• 3 medium Potato (washed, peeled, cubed)
• 3 medium Tomato (washed, chopped)
• 200 grams Watermelon (Singhara) (diced, skin removed)
• 4 cloves Garlic (minced)
• 1 inch Ginger (peeled and minced)
• 2 pieces Green Chili (sliced lengthwise)
• 1/4 cup Coriander Leaves (fresh, chopped)
• 2 tablespoons Mint Leaves (fresh, chopped)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Wash and Prepare Produce

   Rinse all vegetables and fruits under running water. Peel and dice beetroot and carrot, slice onions, cube potatoes, chop tomatoes, dice watermelon, and set aside.

   Time: PT15M

2. Make Kinnow Beetroot Carrot Juice

   Add kinnow segments, diced beetroot, carrot, and 1 cup cold water to the blender. Blend until smooth, then strain through a fine mesh strainer into a jug.

   Time: PT10M

3. Prepare Mint‑Coriander Chutney

   Blend mint leaves, coriander leaves, green chili, garlic, ginger, lemon juice, and a pinch of salt with a splash of water until smooth. Transfer to a small bowl.

   Time: PT5M

4. Temper Spices

   Heat vegetable oil in a saucepan over medium heat. Add mustard seeds and cumin seeds; let them crackle for about 30 seconds.

   Time: PT2M

   Temperature: Medium

5. Sauté Onions

   Add sliced onions to the pan and sauté until golden brown, stirring occasionally.

   Time: PT5M

   Temperature: Medium

6. Add Aromatics

   Stir in minced garlic, ginger, and sliced green chili. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

7. Cook Tomatoes

   Add chopped tomatoes and cook, stirring, until they break down and the oil separates, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Add Ground Spices

   Sprinkle turmeric, red chili powder, and garam masala. Stir well to coat the mixture.

   Time: PT1M

   Temperature: Medium

9. Introduce Main Vegetables

   Add cubed potatoes and diced watermelon. Mix gently to combine with the masala.

   Time: PT2M

   Temperature: Medium

10. Simmer Curry

    Pour in 1 cup water, bring to a gentle boil, then reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.

    Time: PT15M

    Temperature: Low

11. Finish and Garnish

    Stir in chopped coriander leaves, adjust salt, and remove from heat.

    Time: PT2M

12. Serve

    Plate the vegetable curry, serve alongside the chilled kinnow‑beetroot‑carrot juice and mint‑coriander chutney.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

6 g