Vegetables Indian Asian

(*) For taste reasons, the peppers should preferably come from Italy or Turkey.

Remove the blossom from the okra and blanch in boiling hot vinegar water for 3 to 4 minutes, then rinse in cold water.

Skin tomatoes, remove seeds and cut into quarters. Peel peppers, remove seeds and cut into bite-sized pieces. Cut melanzane and zucchini into pieces. Clean chili peppers and cut into tiny pieces. Depending on the desired spiciness, likewise more than the indicated mass.

Grind fennel seeds, coriander seeds and pimento seeds.

Sauté the vegetables in a large saucepan with grapeseed and nut oil.

Cover with the spices, clear soup and paradeis pulp and simmer on low heat for 15 minutes.

Lightly toast the pine nuts in grapeseed oil and add to the vegetable form.

Put basmati long grain rice from Thailand and wild rice in salted water, bring to a boil once and simmer at the lowest temperature with the lid closed. Time: Basmati long grain rice 20 min, wild rice 40 min. Wild rice is usually messy. The cooking water should be changed at least once.

A green tea or a glass of white wine goes well with the stewed vegetables.

Tip: Stock up on high-quality spices – it pays off!

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