SPICY CAULIFLOWER, ZUCCHINI AND BEAN SABJI

Ingredients

• 200 gm Canneloni beans cooked
• 300 gm Cauliflower, chopped into florets
• 200 gm Brown Onions, finely chopped
• 8 Curry leaves
• 1 tsp Ginger finely chopped
• 1 tsp Garlic finely, chopped
• 1/2 tsp Brown Mustard Seeds
• 2 tsp SHASHEMANE JAMDUNG CURRY BLEND
• 2 tsp SHASHEMANE EL GRINGO RING STINGER
• 1/2 tsp gnd Turmeric
• 1 tsp gnd Coriander
• 2 Tomatoes, chopped
• 2 tbls Rice Bran oil
• 1/4 tsp SHASHEMANE CRUSH SEASONING

Method

1. Heat Rice Bran oil in a pan and add the Mustard seeds.When they pop add the Curry leaves and Onions and fry till golden brown.Add the Tomatoes, SHASHEMANE EL GRINGO RING STINGER ,SHASHEMANE JAMDUNG CURRY BLEND ,SHASHEMANE CRUSH SEASONING ,Turmeric , Coriander , Ginger and Garlic and saute for a 4 mins
2. Add the Canneloni beans and Cauliflower and mix well. Add half cup water and stir.Cook on low heat for a few minutes till the Beans and Cauliflower are tender.
3. Serve on Jasmine Rice with s a lad garnish and Roti Bread