MEEHOLI BHAJI

 

Meeholi Bhaji is an Assamese vegetable dish and has a wonderful confetti of colours and a fabulous mingling of flavours imparted by the different types of vegetable and the five-spice mix that is typical of this region.  I took this recipe from a cook book by Mridula Baljekar.

INGREDIENTS
Mustard Oil	4 tbsp
Potatoes cut into 1” cubes	175 g
Carrots cut into 1” cubes	115 g
Cauliflower, divided into 1” florets	150 g
Bay Leaves	2
Coriander Powder	1 tsp
Cumin Powder	1 tsp
Turmeric Powder	1/2 tsp
Red Chilli Powder	1/2 tsp
Cabbage, finely shredded	200 g
Green Peas	115 g
Salt	To taste
Fresh Green Chillies	4 - 5
Tomatoes, cut into 1” chunks	2
Fresh Coriander Leaves, chopped	2 tbsp
FIVE SPICE MIX
Mustard Seeds	1/2 tsp
Cumin Seeds	1/2 tsp
Fennel Seeds	1/2 tsp
Nigella Seeds	1/2 tsp
Fenugreed Seeds	6 - 8

 

METHOD

• Heat 3 tbsp of oil in a kadai until it reaches smoking point, then reduce the heat slightly and add the potatoes and carrots.
• Stir fry for about 4 minutes or until they begin to brown, take it out and drain on kitchen paper.
• Similarly, fry the cauliflower for about 3 minutes or until brown, then remove and drain.
• Add the remaining oil to the kadai and heat until smoking point.  Switch off the gas and add the five spice mix.  Let it crackle and pop for about 30 seconds.
• Add the pay leaves, coriander, cumin, turmeric and chilli powder.
• Place the kadai over a low heat and fry the spices for about 1 minute.
• Add the browned potatoes and carrots and pour in 300 ml of water.
• Bring it to boil, reduce the heat to low and cover the pan.
• Cook for about 5 – 6 minutes, then add cauliflower, cabbage, peas and salt.
• Cover and simmer for about 5 minutes.  Then add the chillies, tomatoes and coriander,
• Cook uncovered for about 10 minutes and serve hot with rice or roti.