Vegetable Tempering

Ingredients

Method

1) In medium to hot oil, fry the mustard seeds until they pop.

2) Turn off the heat and add the asafoetida and curry leaves.

3) Stir until the leaves turn golden and the asafoetida loses it’s raw smell and gives off a delicious garlicky onion flavour.

4) You can then add your selection of vegetables & cook them through.

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