3 tbsp Vegetable Oil (or ghee)
1 tbsp Black Mustard Seeds
1 tbsp Fennel Seeds
2 Cinnamon Sticks
1 Onion, sliced
225g/8oz Cauliflower florets
225g/8oz Aubergine, cut into chunks
225g/8oz small New Potatoes, cooked and halved
2 Red Capsicum, seeded and cut into 2.5cm/1in squares
175g/6oz Okra, trimmed
400g/14oz Chick Peas, rinsed and drained *
1 quantity of our freshly made Balti Sauce
150ml/0.25 vegetable stock
4 tbsp chopped frsh coriander
seasoning
* Either soak dried chick peas over night or use canned
1: Heat the oil in a large balti pan or wok, add the mustard seeds, fennel seeds and cinnamon sticks and stir fry until they start to pop and splutter. Add the onion and stir fry for 2 minutes, then add the remaining vegetables, chick peas, Balti sauce and stock.
2: Bring to the boil, then simmer for 15 minutes or until the vegetables are tender. Stir in two tablespoons of the coriander; adjust seasoning. Sprinkle over the remaining coriander to garnish.
Variations:
1: If this is NOT for vegetarians then try lamb stock instead of the vegetable stock.
2: Add any other vegetables to hand.