Mixed Vegetables with Tamarind

Serves: 4
Mixed Veg with Tamarind - sweet with a tart aftertaste, the vegetables are slow cooked to preserve their flavours, heat from the mustard oil underlying it all, tempered with fried onion seed and fresh green chilli.


4 cloves garlic, sliced

165g onions, finely chopped

625g root vegetables of choice (eg. swede, carrot, celeriac, white radish, parsnip, kohl rabi, sweet potato), diced

1 teaspoon (tsp) coriander seed, ground

1 tsp turmeric powder

½ level tsp chilli powder

13g tamarind paste

15g unrefined sugar

Mustard oil

1 heaped tsp onion seed

1 fresh green chilli, finely chopped

1 tsp salt


1. Heat 20g mustard oil in pan.

2. On low heat, add garlic. Let it sweat with lid on until beginning to brown.

3. Add onion & salt. Cook till browning.

4. Add spices, coriander seed, turmeric & chilli powder. Continue cooking on a low heat until the oil separates from mixture.

5. Add chopped vegetables, stir until coated. Lid on. Low heat. Keeping the lid on, shake the pan occasionally to prevent sticking.

6. Once vegetables begin to release their moisture, stir, lid back on.

7. Continue like this till vegetables are soft enough.

8. Add tamarind paste and unrefined sugar. Stir in and cook for 2 minutes, low heat.

9. In a small pan, heat 30g mustard oil. Throw in onion seed, let it crackle a moment.

10. Add this to the main pan, stir.

11. Add chopped green chilli, stir and cook for 1 more minute before serving.