August 22, 2013 by dgarnett2013
Gujerati style carrots, beans or cabbage: Rory O’Connell (adapted from Madhar Jaffrey).
Grated or julienned raw carrots, finely shredded cabbage or carefully cooked French beans all work well with the simple spiced oil from the Gujerat region of India.
The cooked spice oil will keep well for several days, covered in the fridge.
Note: have all the ingredients ready before you heat the oil. Allow the mustard seeds to pop and don’t allow garlic to turn any more than golden brown in colour.
- 4 tabs sunflower oil
- 1 tab brown mustard seeds
- 4 cloves of garlic, peeled and finely chopped
- 1 hot, dried red chilli, crushed in mortar or finely chopped
- salt, pepper and a generous pinch of sugar
In a smallish frying pan, heat the oil until quite hot. Add the mustard seeds and allow to pop – put a sieve or lid over the pan so they don’t escape.
Add the garlic and stir until light brown.
Add the chilli, stir for a moment or two and remove from the heat. Add a good pinch of salt, sugar and pepper.
Peel and grate the carrot on an old fashioned coarse grater or julienne it.
Heat 1 tab of spice oil per tab of carrot and toss in the vegetable. Stir fry to just warm and wilt the carrot. Taste and correct seasoning. Add a little chopped coriander leaf and serve.
Cabbage: Chop cabbage into fine strips and cook as the carrots, above.
Green beans: blanch the beans until just tender, then cook as above.
Eaten with the girls on a hot summer evening.