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