Versatile vegetable dish

This is one of those simple ways of turning  a single vegetable,  or a combination,   into a tasty dish that is a bit different each time as it invites random measurements.

Would that pixels or pixies or both could let me send you an actual sample but I don't think technology is quite there yet.

I have been making it for years and years and years with an enthusiastic response from family and friends.  It started as a recipe involving only broccoli and a can of soup and mayonnaise and spices ;  it has evolved over time.

Here again only broccoli was used but it works wonderfully with any kind of mixed vegetable.

What I do is this.  Plop a bunch of veggies in a saucepan with a bit of water and put on the lid and cook until tender.  I use frozen because of the convenience and because of the amazing variety of mixed veggies now available and because the companies have great sales to get us to try all the amazing new mixtures.  I don't use one of those little steamer things in this case because I want some water to stick to the vegs.

While the cooking is happening I take some mayonnaise and put it in a bowl; the amount depends on the amount of vegs;  it needs to coat the veg but not drown them.

Then I take out the turmeric,  cumin,  coriander and garam masala spice jars and shake some of each over the mayonnaise.  The amount varies, each time, of course.  Ad lib!  

I am not sure how common these spices will be in each kitchen (thus my earlier wish for pixies/pixels to provide the motivation to go out and get some, or borrow some).  You could always use what you do have. Ad lib!

Mix spices with mayonnaise.  When the veg are cooked drain the water but with more assertion than aggression and dump the veggies into the mayo mixture.  Stir well.  Serve and enjoy.

I also have found that leftovers (stored in the frig) can be used the next day if you are frying, say fish,  and add the veg at the end just to heat and maybe brown a bit.