Spiced vegetable polenta

Name: Spiced vegetable polenta
Yield: Serves 4 as a main course
Cuisine: India
Ingredients: 400 g cooked mixed vegetables (shelled broad beans, carrots, small broccoli florets); 400 g cooked mixed vegetables (shelled broad beans, carrots, small broccoli florets); 400 g cooked mixed vegetables (shelled broad beans, carrots, small broccoli florets); 400 g cooked mixed vegetables (shelled broad beans, carrots, small broccoli florets); 1 heaped tsp dried fenugreek leaves; 1/2 red onion, finely chopped; salt; juice of 1/2 lemon; pinch of caster sugar; 2 tbsp ghee or vegetable oil; 2 tbsp ghee or vegetable oil; 2.5 cm piece of root ginger, cut into julienne; 2 green chillies, deseeded if you like, finely chopped; 1 tbsp roughly chopped coriander leaves; 200 g polenta; pinch of asafoetida; 2-3 tbsp vegetable oil; 4-6 tbsp tomato purée; 1 tsp cumin seeds

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A great vegetarian dish. On my travels in Rajasthan, I met with a desert tribe, the Bishnoi, and they used a lot of millet and cornmeal in their cooking. Because of the limitations of their environment, dried pulses and grains are the staple of their diet. Cornmeal is very similar to polenta, so this recipe was inspired by what the desert tribe was eating. You can use any mixed vegetables, whatever you like or have in the cupboard.

Ingredients

Asia
India
Rajasthan
Main course
Gluten-free
Vegetarian

Ingredients

Method