Slow-cooked vegetables

Name: Slow-cooked vegetables
Yield: Serves 4
Cuisine: India
Ingredients: Plain Boiled Rice or warm Indian bread, to serve; 150 g/5 oz green cabbage, finely shredded; 15 ml/1 tbsp lemon juice; 250 g/9 oz marrow (large zucchini) or courgettes (zucchini), cut into 2.5cm/1in cubes; 15 ml/1 tbsp white poppy seeds; 10 ml/2 tsp coriander seeds; 2 dried red chillies; 115 g/4 oz green beans, cut into 2.5cm/1in lengths; 60 ml/4 tbsp sunflower oil or light olive oil; 250 g/9 oz potatoes, cut into 2.5cm/1in cubes; 1.25 ml/¼ tsp black mustard seeds; 1.25 ml/¼ tsp cumin seeds; 1.25 ml/¼ tsp fennel seeds; 1.25 ml/¼ tsp nigella seeds; 4-5 fenugreek seeds; 5 ml/1 tsp ginger purée; 1 clove garlic, crushed; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp ground turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This is a fresh-tasting, colourful curry with a good mixture of vegetables, which give varied tastes and texture. Ghanta makes a substantial meal for four, accompanied by naan or chapattis. Alternatively, you could serve it as an accompaniment for six people.

Ingredients

15 ml/1 tbsp white poppy seeds
10 ml/2

Asia
India
East India
Main course
Gluten-free
Vegan

Method

Heat a small, heavy pan over a medium heat and dry-roast the poppy and coriander seeds and chillies for 45-50 seconds, or until they release their aroma. Remove from the pan, leave to cool and grind in a coffee grinder or mortar and pestle.