Ingredients:
- 2
tablespoon
vegetable oil
- 1/2
teaspoon
cumin seeds
- 2
teaspoon
garlic, chopped
- 3
medium zucchini, washed and cut into 2 inch strips
- 3
large portabella mushrooms, sliced
- 10-12
each
asparagus spears, peeled and cut into 2 inch pieces
- 10-12
each
baby corn spears, cut into quarters lengthwise
- 1
jar Seeds of Change Jalfrezi Sauce
- 1
tablespoon
cilantro, finely chopped
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Directions:
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Heat oil in pan and saute cumin seeds and garlic. As cumin seeds pop, add all the vegetables and saute for 2-3 minutes, searing the vegetables. Add sauce and toss with vegetables, heat mixture through. Sprinkle with chopped cilantro. Serve warm with bread or rice.
This is a traditional dish that works equally well with shrimp, fish or chicken. Try substituting zucchini with Japanese eggplant.
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