|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 82g||105%|
|Saturated Fat 61g||303%|
|Total Carbohydrate 423g||154%|
|Dietary Fiber 125g||447%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty mixed vegetable casserole originates from Gujurat in W. India. It is mainly cooked in winter, but the ingredients may vary depending on what is available locally. I've sampled a couple of versions of the dish during my trip to India: one was wet with a thick greenish gravy, the other was a dry casserole of colourful vegetables. This recipe is similar to the latter version, which I much preferred. Use any combination of vegetables you like, but do include several root vegetables to give the dish a hearty, starchy base.
Recipe reprinted with permission from Great Escape by Gordon Ramsay.
- 6-8 baby potatoes (peeled or just scrubbed)
- 4-5 small Indian eggplant/aubergines (or 1 medium trimmed)
- 1 small sweet potato or yam (peeled)
- 1 large unripe banana (peeled)
- 20z./50g green beans (topped and tailed)
- 2 tbsp. vegetable oil
- 1 tsp. mustard seeds
- 1/2 tsp. carom seeds
- Optional: 1/4 tsp. asafoetida
- 1/2 tsp. sea salt, or to taste
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 7 fl oz./200 ml water
- Optional: small handful of toasted coconut shavings to garnish
- Masala Paste:
- 4 garlic cloves (peeled and chopped)
- 2.5cm ginger (peeled and chopped)
- 3 green chilies (deseeded and chopped)
- 75g grated coconut (thawed if frozen)
- 1 tbsp. cilantro/coriander leaves (chopped)
First make the Masala paste.
Put all the paste ingredients into a food processor.
Add 3 tbsp. of water and blitz to form a thick paste.
Cut the potatoes, aubergines, sweet potato or yam, carrot and banana into bite-sized pieces, and the beans into 1 inch/2 cm pieces. Keep each ingredient separate.
Heat the oil in a large pan.
Add the mustard seeds, carom seeds, and asafoetida, if using.
When the seeds begin to pop, add the masala paste.
Cook for 2 - 3 minutes stirring frequently.
Put the potatoes and carrots into the pan and cook for 5 minutes before adding the rest of the vegetables, salt and remaining spices.
Fry over a high heat for 5 minutes, then reduce the heat, add the water and stir.
Cover and simmer for about 10 - 15 minutes or until the vegetables are cooked through and tender.
Transfer to a warm serving bowl and garnish with a sprinkling of coconut shavings if you wish.