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Method :
Heat the ghee
and fry the panch phora until seeds start to brown. Add onion and fry
until soft. Add mint, ginger, chili and turmeric and stir. Add
vegetables and water, mix well and cover. Reduce to a low heat and cook
for 20 minutes shaking pan occasionally to toss vegetables and to
prevent them burning. Sprinkle with garam masala, lemon juice and salt,
cover and cook for a further 10 minutes. Serve hot.
Ideal to
accompany Indian Lamb in Spinach Sauce.
Note - Spices
used in Indian curries are usually available in large supermarkets and
are also readily available in Asian grocery shops. Panch phora can be
purchased pre-mixed. It is a mixture of five different types of seed
used whole :
1 quantity
fenugreek seeds and fennel seeds to double quantity black mustard seeds,
cumin seeds and black cumin seeds. Garam masala can be purchased
pre-mixed. It is a mixture of ground spices which may vary it type and
amount: e.g. coriander, cumin, cardamom, cinnamon, cloves and nutmeg.
Serves 4 - 6
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