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Ingredients
| carrots: 2 |
| russet potatoes: 2 whole potatoes (large) |
| red tomatoes: 2 |
| green snap beans: 250 g |
| vegetable oil: 2 Tbl |
| black mustard seed: 2 tsp |
| onions: 2 (finely chopped) |
| garlic: 2 cloves (chopped) |
| ginger (minced): 1 tsp (finely chopped) |
| ground cumin: 1 tsp |
| ground turmeric: 1/2 tsp |
| chili powder: 1/4 tsp |
| garam masala: 1/2 tsp |
| salt |
Spicy Diced Vegetables
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Peel carrots, potatoes and tomatoes and dice.
- Trim beans and cut into small pieces.
- Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
- Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
- Add salt to taste.
- Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
- Stir gently every 5 minutes and add a little more water if necessary.
- Sprinkle with garam masala just before end of cooking.
- Serve with rice or bread of your choice.