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MIXED VEGETABLE BHAJI

   

Serves 4

A South-Asian / Indian favourite. The best thing about this dish is that every time it is cooked, it has a new taste as the combination of the five vegetables is somehow never quite the same. It is also a very simple and quick way of making a tasty bhaji..


Ingredients
100 g green beans
175 g potatoes
100 g carrots
175 g aubergine
100 g tomatoes
1-2 green chillies
2 tbsp oil
7-8 cloves garlic, finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 - 3/4 tsp Salt substitute
2-3 tbsp mint or coriander leaves


Method
1. Top and tail and de-string the beans, then chop them into bite-size lengths.
2. Cut the potatoes into quarters and halve them again, preferably leaving the skin on.
3. Scrape and dice the carrots.
4. Cut the aubergine/eggplant into four strips lengthwise and then slice across into 1 cm chunks.
5. Roughly chop the tomatoes and green chillies.
6. Measure the oil into a medium-sized heavy saucepan over a medium heat. Add the garlic, stirring it as soon as it begins to turn translucent, then add all the vegetables. Also stir in the chilli powder, turmeric and salt. Mix the spices together thoroughly:
7. Lower the heat, cover the pan and cook for another 20-25 minutes.
8. Add the mint or coriander leaves, stir and switch the heat off. Let it stand for 2-3 minutes before serving.


Protein: Med
Saturated Fat: Low
Unsaturated fat: Low
Glycaemic Index: Low
Insoluble Fibre: High
Cholesterol: Low
Anti-Oxidant level: Med

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