Bengali Vegetables Recipe
Servings: 4
Ingredients
- 675 gm made up of equal quantities of bengali vegetables for example cauliflower carrot celery peas and sweetcorn
- 4 Tbsp. ghee
- 1/2 x Spanish onion minced small pcs red pepper
- 1 Tbsp. fresh coriander
- 1 x salt to taste.
- 1/2 tsp wild onion seed
- 1/2 tsp white curnin seed
- 1/2 tsp fennel seed
- 1/2 tsp mustard seed
Directions
- Prepare the vegetables and blanch them.
- Heat the oil stir fry the spices for 1 minute then the onion for 3 or possibly 4. Add in optional items for colour red pepper and fresh coriander.
- Add in the vegetables and toss till warm.
- Add in a little water if required.
- Salt to taste.
- A very quick and simple dish to cook. Blanch the vegetables of your choice and stirfry with this special Bengali niix of five spices called panch phoran. Serve crisp crunchy and piping warm as a healthy vegetarian main dish with rice.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 118 | 95% |
| Total Fat 13.12g | 16% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1mg | 0% |
| Potassium 42mg | 1% |
| Total Carbs 2.12g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.55g | 0% |
| Protein 0.47g | 1% |
