Fried mixed Vegetables

Fried mixed Vegetables

3 large tender carrots
8 curry leaves
8 oz. green beans
2 cloves garlic, crushed
quarter of a cauliflower
2 tsp. finely grated fresh ginger
half a small cabbage
1 tsp. ground turmeric
3 Tbsp oil or ghee
1/4 tsp. chilli powder or 1 fresh red chilli,
seeded and sliced
1/2 tsp. black mustard seed or 1 tsp. panch phora*
1.5 tsp. salt, or to taste

Scrape carrots and cut into matchstick strips.  String beans and slice
diagonally. Cut cauliflower into slices, leaving some stem with the flowers.
Shred cabbage coarsely.
Heat ghe or oil in a large pan and fry the mustard seeds or panch phora and
the curry leaves for 2 min., stirring. Add garlic, ginger, turmeric and
chilli and Stir for a minute or two, then add carrots, beans and
cauliflower. Stir over medium heat until vegetables are half cooked, then
add cabbage and continue to toss and cook for a further 5 min., or til all
vegetables are tender but still crisp. Sprinkle with salt, mix
well, cover and cook for the last 2 minutes. Serve immediately. Yield: 6
servings.

* Panch Phora Mix, also known as Five Spice (do not substitute
Chinese Five Spice!)
Equal proportions of whole cumin, fenugreek, anise, mustard, "Indian black
onion" seeds (kalunji).  You will need to go to an Indian Store to get the
last ingredient.  It is not related to the onion.


Source:

rec.food.cooking, rec.food.recipes