Sabzo Bhaji Fried mixed veg­eta­bles

Post - - RECIPES -

3 large car­rots

250g green beans

¼ head cau­li­flower

½ head small cab­bage

3 ta­ble­spoons or ghee or oil

½ tea­spoon black mus­tard seeds or panch phora 8 curry leaves (op­tional)

2 gar­lic cloves, crushed

2 tea­spoons finely grated fresh ginger 1 tea­spoon ground turmeric

¼ tea­spoon chilli pow­der or 1 fresh red chilli, de­seeded and sliced

1½ tea­spoon salt, or to taste Peel the car­rots and cut into thin match­sticks.

Trim the beans, re­mov­ing the strings if needed, and slice di­ag­o­nally.

Cut the cau­li­flower into a flo­ret, leav­ing some stem on.

Coarsely shred the cab­bage.

Heat the ghee in a large fry­ing pan over low heat.

Add the mus­tard seeds and curry leaves, if us­ing, and cook for 2 min­utes, stir­ring well.

Add the gar­lic, ginger, turmeric and chilli, and stir-fry for a fur­ther 5 min­utes, or un­til all veg­eta­bles are ten­der but still crisp.

Sprin­kle with the salt, mix well, cover and cook for a fi­nal 2 min­utes.

Serve im­me­di­ately.

Serves 6.

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