Sabzi bhaji

Sabzi bhaji

Fried mixed vegetables

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This recipe is a colourful combination of lightly spiced vegetables — take care not to overcook them.

Ingredients

Quantity Ingredient
3 large carrots
250g green beans
1/4 head cauliflower
1/2 head small green cabbage
3 tablespoons ghee or oil
1/2 teaspoon black mustard seeds or panch phora
8 curry leaves, (optional)
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely grated
1 teaspoon ground turmeric
1/4 teaspoon chilli powder
or 1 fresh red chilli, seeded and sliced
1 1/2 teaspoons salt, or to taste

Method

  1. Peel the carrots and cut into thin matchsticks. Trim the beans, removing the strings if needed and slice diagonally. Cut the cauliflower into florets, leaving some stem on. Coarsely shred the cabbage.
  2. Heat the ghee in a large frying pan over low heat. Add the mustard seeds and the curry leaves, if using, and cook for 2 minutes, stirring well. Add the garlic, ginger, turmeric and chilli and stir-fry for 1–2 minutes, then add the carrots, beans and cauliflower. Stir over medium heat until the vegetables are half-cooked, then add the cabbage and continue to stir-fry for a further 5 minutes, or until all of the vegetables are tender but still crisp. Sprinkle with the salt, mix well, cover and cook for a final 2 minutes. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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