A simple accompaniment to Chicken Moilee, this side dish offers a milder combination of spices. While it might be tempting to replace the butter or ghee with a heart healthy oil, resist the urge. The sweet saltiness imparted by the butter balances the bitterness of the fenugreek.
Ingredients:
2 tablespoons butter or ghee
1 teaspoon black mustard seed
1 teaspoon fenugreek
1 small onion, minced
3 cloves garlic, minced
1/2 head cauliflower, finely minced
3 carrots, finely minced into 1/4 inch pieces
1 handful green beans, finely minced into 1/4 inch pieces
1 whole thin red chili
5-6 fresh curry leaves (optional)
salt and freshly ground black pepper to taste
Directions:
In a large fry pan, melt the butter over medium heat. Add the mustard seed and fenugreek. When the spices begin to pop, add the onion and garlic. Sauté until the onion becomes translucent. Add the remaining vegetables. With a knife, cut long slits into the chili and add it to the pan along with the curry leaves. Cover, reduce the heat to medium-low, and stir occasionally until the vegetables become tender. Stir in the salt and pepper to taste.
Yield: 4 Servings
2 tablespoons butter or ghee
1 teaspoon black mustard seed
1 teaspoon fenugreek
1 small onion, minced
3 cloves garlic, minced
1/2 head cauliflower, finely minced
3 carrots, finely minced into 1/4 inch pieces
1 handful green beans, finely minced into 1/4 inch pieces
1 whole thin red chili
5-6 fresh curry leaves (optional)
salt and freshly ground black pepper to taste
Directions:
In a large fry pan, melt the butter over medium heat. Add the mustard seed and fenugreek. When the spices begin to pop, add the onion and garlic. Sauté until the onion becomes translucent. Add the remaining vegetables. With a knife, cut long slits into the chili and add it to the pan along with the curry leaves. Cover, reduce the heat to medium-low, and stir occasionally until the vegetables become tender. Stir in the salt and pepper to taste.
Yield: 4 Servings
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