Indian Spiced Vegetables

Ingredients

• 1 white onion
• 1 clove garlic
• 1 Green Chili Pepper
• 100 g carrots
• 100 g green beans
• 100 g cauliflower florets
• 1 small zucchini
• 2 Tomatoes
• 2 tbsp ghee (or clarified butter)
• 0.5 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp garam masala
• 1 tsp black mustard seeds
• 1 tbsp tamarind paste
• 200 ml vegetable broth
• Salt
• black pepper, freshly ground
• Chapatis (store-bought Indian flatbread)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, deseed, slit lengthwise, and finely chop the green chili pepper.

2. 2.

   Peel the carrots and cut them into thin strips lengthwise. Trim the green beans, blanch briefly in boiling salted water, drain, rinse with cold water, and set aside. Wash and trim the cauliflower florets.

3. 3.

   Wash, trim, and slice the zucchini lengthwise into thin strips. Briefly blanch the tomatoes, peel, quarter, deseed, and cut them into strips lengthwise.

4. 4.

   Heat ghee in a pan. Sauté onion and garlic, then add cumin, turmeric, garam masala, and mustard seeds; cook for about 2 minutes more before adding the prepared vegetables and cooking another 2 minutes.

5. 5.

   Pour in vegetable broth, stir in tamarind paste, season with salt and pepper, and simmer for an additional 3–4 minutes, stirring occasionally.

6. 6.

   Reheat chapatis according to package instructions and serve them with the spiced vegetable mixture.