Pan-Tossed South Indian Flavored Vegetables

This vegetable dish accompanied our fantastic Indian Tomato Curry with Chick Peas and Potatoes dinner last Friday evening. We adapted a basic recipe we found and came up with this delicious and nutritious dish featuring cauliflower, brussel sprouts and cabbage.



Ingredients
1 pound brussel sprouts, washed, trimmed and cut in half
1 large head cauliflower, washed and cut into bit-sized pieces
1 large head green cabbage, washed, cored and shredded
1 Serrano pepper or Thai green chili (optional) sliced open and seeded
3 Tablespoons olive oil
1 teaspoon mustard seeds
4 cloves garlic minced
1 teaspoon tumeric
1/2 teaspoon cayenne pepper
½ teaspoon salt or to taste
1 teaspoon Garam Masala seasoning

Heat oil in a large deep pan or wok. When oil is very hot, reduce heat to medium and add mustard seeds, garlic and Serrano pepper. Spices should crackle and sizzle. Add Brussels sprouts and cauliflower and stir to coat with spice mixture. Spread chopped cabbage on top of Brussels sprouts and cauliflower. Sprinkle cayenne pepper, tumeric, Garam Masala and salt over all. Add ⅓ cup water. Cover and steam 5 minutes. Stir all vegetables and spices together. Add a few tablespoons more water, cover and continue steaming for 5-10 minutes until vegetables are tender and spices are spread evenly over all. Serve with brown rice and the Tomato Curry with chick Peas and Potatoes that we posted yesterday. Enjoy experiencing a unique culture and try these Indian recipes.

What is your favorite Indian food recipe?