12oz mixed vegetables such as green beans, green peas, potatoes, cauliflower, carrots, cabbage, snow peas and mushrooms. Follow the seasons when choosing your vegetables which will bring variety to this dish year round.
2 TBSP coconut oil
1 TSP cumin seeds, freshly roasted
1/2 TSP mustard seeds
1 TSP ground turmeric
2 garlic cloves, crushed
6-8 curry leaves
1 dried red chilli
Himalayan salt to taste
1 TSP coconut sugar
2/3 cup plain natural yogurt mixed with 1 TSP cornstarch (cornflour) - If you are dairy intolerant you can replace with unsweetened coconut milk.
This delicately spiced dish can make an excellent snack served with yogurt or a great accompaniment to a main course of heavily spiced curries.
Inspired by The Comple Indian Cooking by Mridula Baljekar