Bengali-style Vegetables

By devogirl

many curries need to be cooked slowly if their full flavor is to be realized. This one is very quick and easy, thanks to spices that rapidly release their properties.

Ingredients

• To clarify butter:
• 1/2 cauliflower, broken into florets
• 1 large potato, peeled and cut into 1 inch dice
• 4 oz french beans, trimmed
• 2 courgettes (zucchini), halved lengthwise and sliced
• 2 fresh green chillies, seeded and chopped
• 1 inch piece of fresh ginger, finely chopped
• 1/2 cup natural yogurt
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 Tbsp ghee or clarified butter*
• 1/2 tsp garam masala
• 1 tsp cumin seeds
• 2 tsp granulated sugar
• pinch of ground cloves
• pinch of ground cinnamon
• pinch of ground cardamom
• pinch of ground pepper and salt
• melt 1/4 cup butter in a small pan. Remove from the heat and leave for 5 mins. Pour off the clear yellow clarified butter, leaving the sediment in the pan.

Details

Servings 4

Preparation

Step 1

1. Bring a large pan of lightly salted water to a boil. Add cauliflower and potato and cook for 5 ins. Add the beans and courgettes and cook for 2-3 mins more.

2. Drain the veggies and tip them into a bowl. Add the chillies, ginger, yogurt, ground turmeric and coriander. Season with plenty of salt and pepper and mis well.

3. Heat teh ghee in a large frying pan. Add the vegetable mix and cook over high heat for 2 mins, stirring.

4. Stir in the garam masala and whole cumin seeds and fry for 2 mins. Stir in the sugar and remaining spices. Cook for about 1 min or until all the liquid has evaporated. Serve.