I went to the co-op on the way home from work, with the express intent to see what I could buy in the reduced section before it was discarded. I bought a pack of mixed prepared vegetables, which included a cooked potato, some carrots and some broccoli. This recipe could use peas, carrots, kohl rabi, cauliflower, all sorts of lovely things. I added some more potato.
INGREDIENTS
- 1 carrot, chopped (or peas)
- 1 small cauliflower, chopped (or broccoli or kohl rabi)
- 3 small potatoes, chopped into quarters
- Vegetable oil
- 1/8 tsp asafoetida
- 8-10 curry leaves
- 2 green chillies, or green tabasco sauce
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp dark brown sugar
- 2 tbsp grated creamed coconut
- 2 tbsp chopped coriander leaves, if available.
METHOD:
- Chop the potatoes into quarters. Chop the vegetables into florets, 2cm dice, all a similar size.
- In a large pan, wok or karhai, heat the oil, and when it is hot, add the asafoetida and mustard seeds.
- As the mustard seeds begin to pop, add the curry leaves, and then the potatoes, along with the chillies, turmeric, salt and sugar, and stir for a couple of minutes
- Add 50ml water, cover, and simmer for another 10 minutes. Check regularly and add more water if the mixture looks too dry.
- Add the rest of the vegetables, stir into the mixture along with a little more water, and cook for a further five minutes.
- Sprinkle over the grated coconut and coriander, before serving.