Name: Mixed vegetables with five-spice mix
Yield: Serves 4
Cuisine: India
Ingredients: 115 g/4 oz carrots, cut into 2.5cm/1in cubes; 6 fenugreek seeds; 2.5 ml/½ tsp nigella seeds; 2.5 ml/½ tsp fennel seeds; 60 ml/4 tbsp mustard oil; 175 g/6 oz potatoes, cut into 2.5cm/1in cubes; 150 g/5 oz cauliflower, divided into 2.5cm/1in florets; 2 bay leaves; 5 ml/1 tsp ground coriander; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ground cumin; 2.5 ml/½ tsp chilli powder; ½ a small cabbage (about 200g/7oz), finely shredded; 115 g/4 oz garden peas, fresh or frozen (boiled until tender, if fresh); 4-5 whole fresh green chillies; 5 ml/1 tsp salt, or to taste; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 2 ripe tomatoes, cut into 2.5cm/1in chunks; Plain Boiled Rice or Plain Flour Flat Bread; 2.5 ml/½ tsp black or brown mustard seeds; 2.5 ml/½ tsp cumin seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This Assamese dish, Meeholi Bhaji, is made with odds and ends that are already in the kitchen. It has a wonderful confetti of colours and a fabulous mingling of flavours, which are imparted by the different types of vegetables and the five-spice mix that is typical of this region. Serve with rice and a lentil dish.

Ingredients

60 ml/4 tbsp mustard oil
175 g/6

Method

Heat 45 ml/3 tbsp of the oil in a non-stick or cast iron pan until it reaches smoking point, then reduce the heat slightly and add the potatoes and carrots.
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Mixed vegetables with five-spice mix

Ingredients

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