A hearty vegetable stew featuring
vegetables in season. Make a selection of 4 or 5 varieties and if any
need longer cooking than the others, blanch them briefly in a little
water first and use the cooking water for the liquid in this dish. Serve
with rice.
Ingredients : Serves
4
1
tablespoon
250 ml
2 tablespoons
2
2 teaspoons
1 teaspoon
1/2 teaspoon
1/4 teaspoon
1/2 teaspoon
3 teaspoons
1 1/2 cups
1 1/2 cups
1 1/2 cups
1 cup
1
2 teaspoons
1
3 teaspoons
3 tablespoons
Black mustard seeds
Water or vegetable stock
Ghee or oil
Green chilies, split
Chopped fresh ginger
Cumin seeds
Nigella seeds
Fennel seeds
Turmeric
Ground coriander
Peeled and cubed firm yellow pumpkin
Green beans, cut in 5 cm lengths
Cauliflower sprigs
Thinly sliced carrot
Potato or sweet potato, peeled and diced
Salt
Cassia leaf, optional
Brown sugar
Freshly chopped coriander leaves
Good grinding of black pepper
Lime wedges for serving
Method :
Soak the
mustard seeds in the water for at least an hour.
Then grind in
an electric blender.
Alternatively, stir a tablespoon of prepared whole grain mustard into a
cup of cold water.
Heat ghee or
oil in a heavy pan or wok and fry the chilies, ginger, cumin, nigella
and fennel seeds until they are fragrant.
Stir in
turmeric and ground coriander and fry for a few seconds, then add all
the prepared vegetables and stir over low heat for 5 minutes.
Pour in
mustard blended with water.
Add salt,
cassia leaf and sugar, mix gently, cover and cook for 15 minutes or
until vegetables are tender.
If necessary,
add a little more stock or water.
Stir in
pepper and sprinkle with chopped coriander leaves.
Serve with
steamed rice and wedges of lime for squeezing over.