Page 37 - SASANE With Love Cookbook-2nd Edition

Mixed Tarkari

Curried Vegetables Method:
1. Prepare and chop all the
Ingredients: vegetables - slice lengthwise into
1 small cauliflower 2-3 inch pieces
200g beans 2. Boil the cauliflower, potato and
1 medium onion carrot pieces until slightly soft.
3 medium peppers Drain and allow to cool.
4 parbal or zucchini 3. Heat the oil in a wok and fry beans
1 teaspoon fenugreek seeds for 3-4 minutes stirring
400g potato continuously and then remove into
200g carrots a separate bowl.
½ tablespoon garlic paste 4. Do the same with the onion,
½ tablespoon ginger paste pepper and parbal, remove them
1 tablespoon cumin powder and add to the same bowl.
1 teaspoon turmeric powder 5. In the wok add a little more oil and
salt to taste add the fenugreek seeds and cook
1 tablespoon tomato paste for 30 seconds. Add the potatoes,
1 medium bunch coriander carrots and cauliflower and cook
stirring until they are just softened.
6. Then add all the other vegetables
back into the wok plus the garlic
and ginger paste, cumin powder,
turmeric, salt and tomato paste
and continue cooking and stirring
until all vegetables are softened.
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