Tarkari Handi

servings4
25 minutes

Ingredients

Mixed vegetables

  • 8 asparagus spears, trimmed
  • 1 head of broccoli, cut into florets
  • 100g of baby corn, each cut in half
  • 1 tbsp of olive oil
  • 15 shiitake mushrooms, halved and stalks removed
  • 1 red pepper, deseeded and julienned
  • 1 tsp cumin seeds
  • 1 medium red onion, peeled and cut into 1/2cm julienne slices
  • 1/2 packet of baby spinach leaves
  • 1 1/2 tsp peppercorns, crushed
  • 1 tsp unsalted butter
  • salt

Method

1
Peel the bottom third of the asparagus and cut into 3 pieces each
  • 8 asparagus spears, trimmed
2
In boiling water, blanch the broccoli, baby corn and asparagus separately for ½ a minute each and refresh in cold running water, then leave aside
  • 1 head of broccoli, cut into florets
  • 100g of baby corn, each cut in half
3
Heat the olive oil in a saucepan. Add the cumin seeds and sauté for a couple of minutes
  • 1 tbsp of olive oil
  • 1 tsp cumin seeds
4
Add the broccoli, shiitake, baby corn, asparagus and red peppers (in that order). Sauté for a couple of minutes, then add the onion and spinach
  • 15 shiitake mushrooms, stalks, removed and mushrooms halved
  • 1 red pepper, deseeded and cut into 1/2cm julienne strips
  • 1 medium red onion, peeled and cut into 1/2 julienne slices
  • 1/2 packet of baby spinach leaves, washed
5
Toss well and sprinkle with salt and crushed peppercorns
  • salt
  • 1 1/2 tsp peppercorns, crushed
6
Finish with a teaspoon of unsalted butter, toss again and serve hot
  • 1 tsp unsalted butter