Sautéed spring vegetables with spices from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 79) by Meera Sodha

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Accompaniments: Chapattis (Rotli)

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Notes about this recipe

  • bernalgirl on April 18, 2024

    I made this with leeks, spring onions, green garlic, asparagus and peas (no snap peas) and really enjoyed it. The mustard seeds, coriander, and turmeric are subtle, allowing the sweet, fresh flavors of the vegetables to sing through. 9/2024: I adapted this medley to summer vegetables I had on hand, combining red onion, haricots verts, the last of the snap peas, scallions, and the kernels from two ears of grilled corn at the end instead of peas. Great once again

  • meginyeg on May 30, 2023

    I just used asparagus and shallots instead of leeks. I enjoyed this as a nice side dish to butter chicken. I would make this again.

  • stockholm28 on May 13, 2017

    The spicing in this is fairly subtle and it is a nice change of pace for asparagus. I used sugar snaps rather than green beans and snow peas.

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