Braised Vegetables with Fenugreek


Spice Mix:
2 sticks of cinnamon 6-8 pods of cardamom
4 cloves ½ tsp fenugreek seeds
Toast in a non stick pan over low heat for about 5-7 minutes, stirring frequently to avoid burning. Cool. Grind the spice mix in a coffee grinder. Store in an airtight container ( an old spice bottle will do)

Dice half a zucchini
I cup cauliflower cut into tiny flowerettes
½ cup of shitake mushrooms diced
½ red onion diced
1 large clove garlic smashed into a coarse paste
½ tsp paprika
½ tsp red chili powder
salt to taste
2 tbsp olive oil

Method
In a non-stick pan, fry the onions and garlic in olive oil until you can smell the garlic cooking – about 3 minutes. Do not let it burn!  Add the chopped and diced vegetables, give it a good stir. Add salt to taste. Cover the pan and let the veggies cook for about 4 minutes or until the cauliflower is just cooked. Sprinkle paprika, chili powder and ½ tsp of the roasted spice mix. Toss. Turn of the stove and allow the pan to sit on the stove for 2 minutes. Check for salt, and heat (spice). Add more chili powder if you prefer it searing hot. Serve hot.

Advertisements

Hey, what do you have to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s