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Ingredients : 3
large young carrots
250 g green beans
1/4 cauliflower
1/2 small cabbage
3
tablespoons ghee
1/2 teaspoon black mustard seed
10 curry leaves
3
cloves garlic, crushed
2
teaspoons fresh ginger, grated finely
1
teaspoon turmeric, ground
1/4 teaspoon chili powder
Salt
Method :
Cut the carrots into matchstick strips.
and string the beans before slicing diagonally. Cut the cauliflower into
slices, leaving some stem with the flowerets. Shred the cabbage
coarsely. Heat a wok with the ghee and fry the mustard seeds and curry
leaves for about 2 minutes, stirring. Add in the ginger, turmeric,
garlic and chili. Stir for a minute or two. Add carrots, cauliflower and
beans. Stir over moderate heat until the vegetables are half cooked. Add
cabbage and continue to toss and cook for another 5 minutes or until all
the vegetables are tender but still crisp. Sprinkle salt to taste, mix
well and cook for a further 2 minutes. Serve immediately while still
hot.
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