Recipe: Achari Subz
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
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.