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 :
  • 1 tablespoon Black mustard seeds
  • 250 ml Water or vegetable stock
  • 2 tablespoons Ghee or oil
  • 2 Green chilies, 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 Ground coriander
  • 1 1/2 cups Peeled and cubed firm yellow pumpkin
  • 1 1/2 cups Green beans, cut in 5 cm lengths
  • 1 1/2 cups Cauliflower sprigs
  • 1 cup Thinly sliced carrot
  • 1 Potato or sweet potato, peeled and diced
  • 2 teaspoons Salt
  • 1 Cassia leaf, optional
  • 3 teaspoons Brown sugar
  • 3 tablespoons Freshly chopped coriander leaves   
  • Good grinding of black pepper
  • Lime wedges for serving

Method :
  1. Soak the mustard seeds in the water for at least an hour.
  2. Then grind in an electric blender.
  3. Alternatively, stir a tablespoon of prepared whole grain mustard into a cup of cold water.
  4. Heat ghee or oil in a heavy pan or wok and fry the chilies, ginger, cumin, nigella and fennel seeds until they are fragrant.
  5. Stir in turmeric and ground coriander and fry for a few seconds, then add all the prepared vegetablesand stir over low heat for 5 minutes.
  6. Pour in mustard blended with water.
  7. Add salt, cassia leaf and sugar, mix gently, cover and cook for 15 minutes or until vegetables are tender.
  8. If necessary, add a little more stock or water.
  9. Stir in pepper and sprinkle with chopped coriander leaves.
  10. Serve with steamed rice and wedges of lime for squeezing over.