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PrintBENGALI-STYLE MIXED VEGETABLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the poppy and both types of mustard seeds to a fine powder. Set aside.
- Heat the oil, add the panch phoran and, once it splutters, tip in the parsnips and sweet potatoes and saute over a moderate flame for about 5 minutes, or until softening.
- Add the ginger paste, aubergines, beans and salt and saute for 2 more minutes.
- Add the bitter leaves, ground seeds, cumin and a cup of water. Bring to a boil, cover, reduce the heat and cook until all the ingredients are tender.
- Uncover, add the chickpeas, then reduce most of liquid in the pan over high heat, stirring.
- Add the milk and sugar, bring to a boil, taste, adjust the seasoning and serve.
INGREDIENTS
- 200 grams parsnips, peeled, cored and cut into half moons
- 200 grams sweet potato, peeled and cut into half moons
- 150 grams round aubergines, halved lengthways and cut into 3 pieces
- 100 ml Cooking oil
- 50 grams white poppy seeds
- 25 grams yellow mustard seeds
- ½ teaspoon brown mustard seeds
- 1 teaspoon panch phoran
- 4 tablespoon fresh root ginger, peeled weight, grated into a paste
- 50 grams green beans, topped, tailed and halved
- 50 grams bitter vegetable, diced
- 1 teaspoon ground cumin
- 50 grams cooked chickpeas
- 150ml full-fat milk
- Salt to taste
- Sugar to taste
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