- Heat the oil or ghee in a large pan. Fry the cumin, coriander, fennel and mustard seeds on a high heat until brown and releasing a delicious smell. You can add other spices if you like.
- Add the ginger and asafoetida, along with the chopped vegetables, and sauté until the vegetables are coated in the spiced oil.
- Add a little water, and simmer on a low heat for about 15 minutes or until cooked through.
- Add the cumin, turmeric and cinnamon powder to taste.
Note: Any “quick-to-cook” vegetables such as spinach and peas should be added 3 minutes before the end of cooking time. You can also add coconut milk or yoghurt to make a creamier sauce.