Ingredients (2 portions)
- vegetable oil (3 Ts)
- mustard seeds (1 ts)
- onion (1 piece) : finely chopped
- garlic (4 cloves) : crushed
- leeks (3 large pieces) : finely cut rings
- string beans (250 gr) : 2.5cm long cut
- asparagus (250 gr) : 2.5cm long cut
- turmeric powder (0.5 ts)
- chili powder (0.5 ts)
- coriander powder (0.5 ts)
- salt (0.75 ts)
- peas (2 handfull)
- lemon : wedged for garnish
Preparation
- Roast mustard seeds on medium heat until it’s pop
Fry onion 6-8 minutes until translucent
Add garlic and leeks
- On a wide pan, boil water
Add beans and asparagus, and cook for 2-3 minutes to blanch
- Stir-fry leeks on medium heat until it’s soft
Add turmeric, chili powder, coriander and salt
Stir well to mix
- Drain the blanched vegetables, and add to the pan of #3
Add peas, and cook for couple of minutes
- Squeeze some lemon juice over
Serve with rice or bread