Serves : 4 – 5 AS A SIDE DISH
Ingredients :
Ingredients :
- RED SQUASH 1 piece 10 × 10cm (4 × 4in), diced
- YAM 1 piece 10 × 10cm (4 × 4in), diced
- BABY POTATOES 15–20, depending on size, unpeeled if you prefer
- SWEET POTATO 1, diced
- CARROTS 2, diced
- MINI SHALLOTS 2–3 per person, peeled
- JAGGERY 5cm (2in) piece, OR MUSCOVADO SUGAR ½–1 tablespoon
- CANE OR CIDER VINEGAR 3–4 tablespoons
- EXTRA VIRGIN RAPESEED OIL 3 tablespoons
- CUMIN SEEDS 2 teaspoons
- FRESH GREEN CHILLIES 3–4 finger-type, each slit lengthways into 4 strips
- FRESH ROOT GINGER 5–7.5cm (2–3in) piece, peeled and finely chopped
- GARLIC 3 cloves, crushed
- RED ONIONS 2, chopped
- GROUND TURMERIC 1 teaspoon
- RED CHILLI POWDER 1 teaspoon
- TOMATOES 2–3, chopped
- MINT LEAVES 15–20, chopped
- CHOPPED FRESH CORIANDER 1–2 tablespoons
- SALT
- YAM 1 piece 10 × 10cm (4 × 4in), diced
- BABY POTATOES 15–20, depending on size, unpeeled if you prefer
- SWEET POTATO 1, diced
- CARROTS 2, diced
- MINI SHALLOTS 2–3 per person, peeled
- JAGGERY 5cm (2in) piece, OR MUSCOVADO SUGAR ½–1 tablespoon
- CANE OR CIDER VINEGAR 3–4 tablespoons
- EXTRA VIRGIN RAPESEED OIL 3 tablespoons
- CUMIN SEEDS 2 teaspoons
- FRESH GREEN CHILLIES 3–4 finger-type, each slit lengthways into 4 strips
- FRESH ROOT GINGER 5–7.5cm (2–3in) piece, peeled and finely chopped
- GARLIC 3 cloves, crushed
- RED ONIONS 2, chopped
- GROUND TURMERIC 1 teaspoon
- RED CHILLI POWDER 1 teaspoon
- TOMATOES 2–3, chopped
- MINT LEAVES 15–20, chopped
- CHOPPED FRESH CORIANDER 1–2 tablespoons
- SALT
Preparation Method :
- Put the squash, yam, potatoes,
carrots and shallots in a pan of salted water with a pinch of the
jaggery or sugar and a dash of the vinegar and bring to the boil. Cover
and simmer until just tender. Drain and set aside, reserving the water.
- Heat the oil in a saucepan, add the cumin seeds and green chillies and sauté until the seeds darken. Add the ginger and garlic and sauté until the garlic lightly colours. Add the onions and continue sautéeing for about 5 minutes, until they become pale and soft.
- Combine the turmeric and chilli powder with the reserved vegetable water and whisk well. Pour into the onion mixture and cook until the liquid reduces by one-third.
- Add the remaining vinegar and jaggery or sugar and the tomatoes and cook gently for 8–10 minutes, or until most of the liquid has evaporated and you are left with a glossy, aromatic sauce.
- Tip the cooked vegetables into the sauce and mix well until thoroughly coated and heated through. Add salt to taste, then stir in the mint and coriander. Serve immediately.
Notes :
- If you wish, replace the ginger and garlic with 1½ tablespoons GINGER AND GARLIC PASTE.
- Pickled cocktail onions can be used instead of the mini shallots, but in that case add them at the end, when the vegetables are being reheated. It’s also a good idea to add the vinegar after them, just a bit at a time, until you get the right acidity.
- Heat the oil in a saucepan, add the cumin seeds and green chillies and sauté until the seeds darken. Add the ginger and garlic and sauté until the garlic lightly colours. Add the onions and continue sautéeing for about 5 minutes, until they become pale and soft.
- Combine the turmeric and chilli powder with the reserved vegetable water and whisk well. Pour into the onion mixture and cook until the liquid reduces by one-third.
- Add the remaining vinegar and jaggery or sugar and the tomatoes and cook gently for 8–10 minutes, or until most of the liquid has evaporated and you are left with a glossy, aromatic sauce.
- Tip the cooked vegetables into the sauce and mix well until thoroughly coated and heated through. Add salt to taste, then stir in the mint and coriander. Serve immediately.
Notes :
- If you wish, replace the ginger and garlic with 1½ tablespoons GINGER AND GARLIC PASTE.
- Pickled cocktail onions can be used instead of the mini shallots, but in that case add them at the end, when the vegetables are being reheated. It’s also a good idea to add the vinegar after them, just a bit at a time, until you get the right acidity.
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