Fill and bowl with water and soak the
mustard seeds for an hour. Then use a food processor to grind. Heat up a
wok with ghee and fry the ginger, cumin, chilies, nigella and fennel
seeds until they are fragrant. Add the ground cilantro and turmeric.
Stir fry for a few seconds. Add all the prepared vegetables and stir for
about 5 minutes under low heat. Pour in the mustard blended with water.
Add salt to taste, cassia leaf and sugar. Mix gentle and cover with a
lid. Cook for about 15 minutes or until the vegetables are soft. Add a
little more vegetable stock if necessary. Sprinkle the pepper and
chopped cilantro leaves. Serve with boiled rice and lime wedges for