Recipe: Achari Subz

Vegetables with overtones of spicy mango pickle
ByJasmine BandaliWednesday , 11 November 2015
Recipe: Achari Subz
© ITP Images

INGREDIENTS

50g green courgettes, sliced

50g yellow courgettes, sliced

50g green peas

50g asparagus, cut into

2 ½ cm sticks

50g snow peas

1 red pepper, cut into 2 ½ cm triangles

1 yellow pepper, cut into 2 ½ cm triangles

½ white Spanish onion, sliced

1 heaped tbsp ginger-garlic purée

1 tomato, chopped

1 tsp black onion seeds

1 tsp fennel seeds

3 tbsp mango pickle

2 sprigs fresh coriander leaves, chopped

1 tsp cumin powder

1 tsp salt

1 tsp red chilli powder

1 tsp turmeric powder

50ml sunflower oil

METHOD

1 Make a smooth paste of the mango pickle, using a blender.

2 Heat the oil in a heavy-based saucepan. Add the sliced onions, onion seeds and fennel seeds, and sauté until the onions are translucent.

3 Add the ginger-garlic purée and stir well to avoid it sticking to the bottom of the pan.

4 Add the dried powder spices and salt and stir well until the oil separates from the mixture.

5 Add the chopped tomatoes and cook for 5 minutes. 

6 Add the pickle paste and cook for a further 1 to 2 minutes.

7 Add all the vegetables, reduce the heat, cover and allow to simmer for about 10 minutes.

8 Check the seasoning and adjust accordingly.

9 Garnish with fresh coriander before serving.

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