Tarkari Handi
- Side
- Easy
- 4
- 25 minutes
PT25M
This Indian mixed vegetables recipe is a simple yet richly layered dish from Alfred Prasad. Tarkari Handi combines your favourite vegetables — including asparagus, mushrooms, broccoli and baby corn — tossed with cumin, red onions and crushed peppercorns for a wonderful vegetarian supper or side dish.
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
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