Bombay Vegetables Recipe

Origin: India Period: Modern

Ingredients:

4 tsp fresh chopped mint
1 tsp honey
6 tbsp natural yoghurt
1 vegetable stock cube in 300ml boiling water
175g young parsnips (in 1cm thick slices)
175g young carrots (in 1cm thick slices)
175g aubergine [eggplant] (in 3cm cubes)
175g broccoli florets
1 small onion, thinly sliced
2 cloves garlic, crushed
1 tbsp vegetable oil
1 tsp paprika
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
1 tsp sugar
2 medium-sized green bananas

Bombay Vegetables Preparation:

Method:

Whisk the mint and honey into the yoghurt to form an accompaniment. Meanwhile had a wok and add the oil. Add the onion and garlic and heat until soft. Add the spices and sugar then cook for a further minute and a half. At this stage add the vegetables and stir-fry for about a minute.

Pour in the stock, bring to the boil, then reduce the heat, cover and simmer for about five minutes. Peel the bananas, slice into 0.5cm thick sections add to the vegetables and cook for a further minute.

Serve with naan bread or boiled rice, accompanied by the minted yoghurt.

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