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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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