Indian Spiced Vegetables

Peel and finely chop the onion and garlic. Rinse, halve and remove seeds from the chile pepper. Chop the chile finely.

Peel and cut carrots into thin strips. Blanch the beans in boiling salted water. Drain in a sieve, rinse with cold water, and drain again. Rinse and peel cauliflower florets.

Rinse and slice the zucchini. Blanch the tomatoes for a few seconds. Peel, quarter and core the tomatoes. Cut the tomatoes into strips.

Heat the ghee in a pan. Saute the onion, garlic, cumin, turmeric, garam masala and mustard seeds for two minutes.

Add the prepared vegetables and continue to saute for another 2 minutes. Pour in the vegetable stock and stir in the tamarind paste. Season with salt and pepper. Simmer for another 3-4 minutes, stirring occasionally.