Mixed vegetables with five-spice mix

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

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

Asia
India
Assam
Main course
Vegan

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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