5Senses | Toasted Mustard Seed Vegetables

For the Tempering

• ½ cup oil

• 1 teaspoon mustard seeds

• 1 dried red chili

• 1 teaspoon cumin seeds

For the Vegetables

• 1 medium onion, sliced

• 3 garlic cloves, chopped

• 1-inch ginger, minced

• 1 medium zucchini, cubed

• 1 carrot, sliced

• ½ capsicum, cubed

• 1 eggplant, cubed

• 2 potatoes, cubed

For the Spices

• 1 teaspoon red chili powder

• 1 teaspoon salt

• 1 teaspoon coriander powder

• 1 teaspoon turmeric powder

• 1 teaspoon custom garam masala powder

For Garnishing

• 1 tablespoon fresh coriander leaves

1. Prepare the Tempering
   Heat oil in a large pot over medium heat.
   Add the mustard seeds and dried red chili. Allow them to crackle for 1–2 minutes until fragrant.
   Add the cumin seeds and cook for a few seconds until they release their aroma.

2. Sauté the Aromatics
   Add the sliced onion and cook until light golden brown and softened.
   Now add the chopped garlic and minced ginger. Sauté for 2–3 minutes until fragrant and lightly cooked.

3. Add the Vegetables
   Add the following vegetables to the pot: Zucchini, Carrot, Capsicum, Eggplant, Potatoes
   Mix everything well so the vegetables are evenly coated with the spices and aromatics.

4. Season the Vegetables
   Add: Red chili powder, Salt, Coriander powder, Turmeric powder
   Mix thoroughly until all the vegetables are well coated.
   Cover the pot and cook for 5 minutes on medium-low heat.
   After 5 minutes, remove the lid and give the vegetables a good mix to prevent sticking and ensure even cooking.
   Cover again and cook for another 15 minutes, or until the vegetables become tender and fully cooked.

5. Finish and Garnish
   Add the custom garam masala powder and mix gently.
   Garnish with freshly chopped coriander leaves.