Recipes

Quick and Easy Vegetables recipe image

Quick and Easy Vegetables

  • 1 tsp TRS red chilli flakes
  • 1 tsp TRS mustard seeds
  • 1/2 tsp TRS turmeric powder
  • 1 tsp TRS cumin seeds
  • 1/4 tsp TRS nigella seeds
  • 1/2 tsp TRS fennel seeds
  • 1 tsp TRS fenugreek leaves
  • 6 fresh TRS curry leaves
  • 1.5 tsp asafoetida 
  • 1 tbs TRS tamarind pulp
  • 1 small cauliflower
  • 2 medium size carrots
  • 1 tsp TRS mincer garlic paste
  • 1 tsp TRS minced ginger paste
  • 1 large fresh tomato
  • 115 g mangetout
  • 1 TRS red pepper
  • 3 tbs TRS coconut oil
  • 1 tsp grated jaggery 
  • Small bunch of coriander
  • Himalayan pink rock salt to taste 

Directions

  • 1

    Bring a pot of water to the boil, then add 1 tsp of asafoetida. 

  • 2

    Add the cauliflower and carrots, boiling for 2 minutes.

  • 3

    Strain the cauliflower and carrots and run them under cold water to stop the cooking process. Drain and set aside. 

  • 4

    In a large sauté pan, heat the coconut oil on a medium heat. Add 1/2 tsp of asafoetida, the key spices and the warming spices. Stir and allow to warm through for about 1 minute. 

  • 5

    Add the ginger and garlic, and sauté for 1 minute.

  • 6

    Add the tomato wedges, jaggery and salt to taste, and cook until the oil starts to separate from the contents of the pan.

  • 7

    Add the cauliflower and carrots, and cook for 3 to 4 minutes on a medium heat. Sprinkle a little water on, so that the spices don't burn. 

  • 8

    Turn the heat on high and add the mange tout, red peppers and tamarind pulp. Stir well and cook for 1 minute.

  • 9

    Switch off the heat, place the lid on the pan and leave for 10 minutes.

  • 10

    Add the chopped coriander. Serve with fresh chapattis.

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