home  select a topic arts & literature education & learning history & culture home & how-to kids & family local focus news & public affairs science & nature highlights cooking food blog: bay area bites farmers' markets KQED kitchen recipe collection holiday recipes jacques pépin recipes asian recipes hot topics: food politics recommended cookbooks what's in season? wine column Julia Child hobbies & collectibles home improvement programs a-z   about KQED   support KQED   the guide online   email newsletters   DTV transition   KQED store   help & FAQ   contact info Recipes from AsiaFood.org Mixed Vegetable Stew with Mustard A hearty vegetable stew featuring vegetables in season. Make a selection of 4 or 5 varieties and if any need longer cooking than the others, blanch them briefly in a little water first and use the cooking water for the liquid in this dish. Serve with rice. (Serves four) Ingredients: 1 tablespoon black or brown mustard seeds 8 fl oz water or vegetable stock 2 tablespoons ghee or oil 2 green chillies, split 2 teaspoons chopped fresh ginger 1 teaspoon cumin seeds 1/2 teaspoon nigella seeds 1/4 teaspoon fennel seeds 1/2 teaspoon turmeric 3 teaspoons ground coriander 1 1/2 cups peeled and cubed firm yellow pumpkin 1 1/2 cups green beans, cut in 2 in lengths 1 1/2 cups cauliflower sprigs 1 cup thinly sliced carrot 1 potato or sweet potato, peeled and diced 2 teaspoons salt 1 cassia leaf (tej pattar), optional 3 teaspoons brown sugar good grinding of black pepper 3 tablespoons freshly chopped coriander leaves lime wedges for serving Preparation: Soak the mustard seeds in the water for at least an hour, then grind in an electric blender. Alternatively, stir a tablespoon of prepared whole grain mustard into a cup of cold water. Heat ghee or oil in a heavy pan or wok and fry the chillies, ginger, cumin, nigella and fennel seeds until they are fragrant. Stir in turmeric and ground coriander and fry for a few seconds, then add all the prepared vegetables and stir over low heat for 5 minutes. Pour in mustard blended with water. Add salt, cassia leaf and sugar, mix gently, cover and cook for 15 minutes or until vegetables are tender. If necessary, add a little more stock or water. Stir in pepper and sprinkle with chopped coriander leaves. Serve with steamed rice and wedges of lime for squeezing over. Find recipes in our AsiaFood archive: - select another recipe - Kim Chi Sizzling Rice Crackers & Prawns Curry Egg Noodles Beef Rendang Fried Hokkien Noodles Cauliflower Pilau Mango Chutney Penang Laksa Steamed Pork Dumplings Cardamom-Flavored Lamb Chops Vegetable Stew with Mustard ANZ Pavlova From Charmaine Solomon's Encyclopedia of Asian Food, Periplus Editions,1998, supplied courtesy of New Holland Publishers (Australia) Pty Ltd. The recipes provided here are part of a content partnership with AsiaFood.org a property of the Asia Society, America's leading institution dedicated to fostering understanding of Asia and communication between Americans and the peoples of Asia and the Pacific. Through art exhibitions and performances, films, lectures, seminars and conferences, publications and assistance to the media, and materials and programs for students and teachers, the Asia Society presents the uniqueness and diversity of Asia to the American people. Visit the local Northern California Asia Society Web site for more information about events and membership. View other FoodLife features... Farmers' Markets What's in Season? Farmer of the Month KQED Kitchen: Seasonal Dessert Recipes site map | terms of service | privacy policy Copyright © 1994-2008 KQED. All Rights Reserved.		SPONSORED BY: