This dish could be made with any assortment of leftover vegetables in the refrigerator. It was healthy and flavorful.

The recipe was adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. I must mention that prepping all of the vegetables was not taken into account when including this dish in a 30-minute meal cookbook! I did double the recipe though. It was worth the extra time.

I served it over brown Basmati rice with warm naan on the side. Topping it with cucumber raita was also suggested in the original recipe.

Yield: Serves 4

• 4 T canola or sunflower oil
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 2 bay leaves
• 3 large yellow onions, finely chopped
• 2 jalapeños, seeded, if desired
• 6 garlic cloves, grated or pushed through a garlic press
• 2-inch piece of fresh ginger root, peeled and grated
• 2 tsp coarse salt
• 2 tsp ground turmeric
• 1 tsp chili powder
• 2 tsp garam masala
• 2 tsp amchur (mango powder) or tamarind concentrate
• 1 tsp granulated sugar
• 3 large tomatoes, finely chopped
• 200 ml (7 oz) boiling water

For the Vegetables:

• 4 T canola or sunflower oil
• 1 head cauliflower, cut into small florets
• 4 carrots, peeled and cut into small pieces
• 12 oz green beans, trimmed and cut into 1-inch pieces

To Serve: (as desired)

• brown Basmati rice
• warm flatbread such as naan
• cucumber raita or whole milk plain yogurt

1. If desired, mince the jalapeños and garlic in a food processor; remove and set aside. Chop the onions in a food processor; set aside.
2. Heat the oil in a pan (with a lid available) and add the cumin and mustard seeds as well as the bay leaves.
3. Once the spices start to sizzle, add the chopped onions with the jalapeños and cook over medium heat for 10 minutes, or until golden.
4. Add the garlic and ginger and cook for 30 seconds to 1 minute.
5. Meanwhile, heat the oil for the vegetables in a large frying pan.
6. Add all of the vegetables and cook them over medium to high heat for 8 to 10 minutes until lightly colored.
7. Stir the salt, ground spices and sugar into the onions with the tomatoes and cook for a minute.
8. Add the vegetables and pour in the boiling water.
9. Cover and cook over low heat for 10 minutes until the cauliflower is tender.
10. Serve with rice and/or flatbread, as desired. Top with yogurt or raita, if desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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