Mixed Vegetable Stew with Mustard Recipe

Mixed Vegetable Stew with Mustard Recipe

Ingredients : Serves 4

250 ml vegetable stock

2 tablespoons ghee

1 tablespoon black mustard seeds

3 green chilies, seeded and split

2 teaspoons chopped fresh ginger

1 teaspoon cumin seeds

1/2 teaspoon nigella seeds

1/4 teaspoon fennel seeds

1/2 teaspoon turmeric

3 teaspoons cilantro, ground

1 sweet potato, peeled and diced

1 1/2 cups firm yellow pumpkin, peeled and cubed

1 1/2 cups green beans, cut in 5 cm lengths

1 1/2 cups cauliflower sprigs

1 cup thinkly sliced carrot

Salt to taste

1 cassia leaf

3 teaspoons brown sugar

3 tablespoons freshly chopped cilantro leaves

Ground black pepper

Lime wedges for serving.


Method :

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 squeezing.


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