The public opinion of vegetarian dishes a while back was that it is boring and tasteless. And off course that whole attitude of Real Men Eat Meat. But all that has thankfully changed and the term Meat-free Mondays became a worldwide phenomenon.
This indulgent stirfry is not only packed with healthy goodies, but will be a family favourite. I served it with poppadums, but it would make a wonderful companion for roti as well.
100 g butter
200 g cubed brinjals
250 g roughly chopped mushrooms
1 chopped onion
6 chopped green chillies
1 teaspoon garlic
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon black mustard seeds
10 chopped curry leaves
150 g peas
150 g corn
1 roughly chopped carrot
3 peeled and roughly chopped potatoes
2 chopped tomatoes
- Heat the butter with a splash of olive oil. Add the cumin and mustard seeds to flavour the oil.
- Add the brinjal, mushrooms, garlic, chillies and curry leaves and stirfry for about 5 minutes.
- Add the carrots, peas, corn, garam masala and salt to taste and cook for 10 minutes.
- Add the potatoes, onion and tomatoes with 3 tablespoons of water. Put the lid on the pot and cook on a low heat until the potatoes are done.
- Serve hot with poppadums or roti.