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  • 3 tbs oil or ghee
  • 1 tsp each of cumin, coriander, fennel and mustard seeds
  • 1 inch piece of freshly chopped ginger
  • Pinch of asafoetida
  • Two or three vegetables of your choice, chopped (adjust quantity as needed, but approximately 300-400g of each type)
  • Cumin, turmeric and cinnamon powder to taste
  • Coconut milk (optional)

Heat the oil or ghee in large pan. Fry in high heat the cumin, coriander, fennel and mustard seeds until brown and releasing a delicious smell. Add the ginger and asafoetida. Add chopped vegetables. Sauté until the vegetables are coated in the spiced oil. Add a little water and simmer on low heat for about 15 mins or until done. Add cumin, turmeric and cinnamon to taste. Add any ‘quick-to-cook’ vegetables such as spinach and peas at the end for 3 minutes. You can also add coconut milk to make a creamier sauce.