Wednesday, December 12, 2012,1:56 AM
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PrintSPICED MIXED VEGETABLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based shallow saucepan and add the cumin and mustard seeds. Saute till it splutters.
- Add in the ginger and garlic, stir-fry for about half a minute.
- Add in the onion, the remaining vegetables except the tomatoes and chilli. Adjust seasoning with salt.
- Cover and cook for about 10-15 minutes or until the vegetables are crispy but tender. Stir occasionally.
- Remove from the heat and add the ground spices. Return to a low heat mix well and cook for further 3-5 minutes.
- Add the butter in the middle of the vegetables. Add in the tomatoes, fresh green chilli and salt, cook for 5 minutes. Gently mix in with the rest of the vegetables.
- Finish with fresh coriander, spring onions and a drizzle of lemon juice.
- Serve with Basmati Rice.
INGREDIENTS
- 2 mixed peppers, deseeded and cut into bite- sized pieces
- 150 grams cauliflower, cut into small florets
- 120 grams potatoes, cut into small pieces
- 100 grams beans
- 50 ml IDHAYAM sesame oil
- 1 inch piece of ginger, grated
- 2-3 garlic cloves, crushed
- 1 onion, sliced
- 1 tablespoon butter
- 8-10 baby vine tomatoes, cut in half
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 green chilli, deseeded and sliced lengthways into 4
- Salt, to taste
- 1 teaspoon lemon juice
- Fresh coriander, finely chopped
- Spring onions, finely chopped
Ground Spices
- 1 teaspoon coriander powder
- ½ teaspoon ginger paste
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- ½ teaspoon cumin seeds
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