Herbs and spices give a new start to the vegetables. Boring broccoli, cauliflower, and zucchini themselves will amaze even the most skeptic ones with new flavors and bright colors. But don’t forget that this dish is also very healthy: a minimum of fat, a lot of fresh vegetables, a delicate way of thermal processing.
Fry 2,5 tbsp of coriander seeds on a dry frying pan for 2-3 minutes and put it to the mortar.
On the same frying pan fry 1 tbsp of cumin for a minute until the pleasant flavor and a slight smoke, then put to the mortar too. Finely shred it until the powder.
Add 1 tsp of mustard and ½ tsp of black pepper. Shred again.
Squeeze 2 cloves of garlic to the mortar, add per 1 tsp of grounded chili pepper and turmeric, and also grate a thumb-sized piece of ginger and add there too. Work with pestle a bit more until it becomes like a paste.
Now add 3 tbsp of white wine vinegar and finely mix everything.
Cut half of the medium-sized onion into large squares. Finely chop 1 (or 2 if you like spicier) chili pepper and 1 clove of garlic. Put aside.
Chop 1 sweet pepper, remove the seeds and innards. Chop 1 celery stalk into less than 1 cm pieces.
Divide the half of broccoli and cauliflower head into small flowers and put aside: separate broccoli and cauliflower add to the sweet pepper.
1 zucchini or squash chop into squares.
Into large wide frying pan warm up 2 tbsp of vegetable oil. Add onion, garlic, chili, and fry stirring or a minute.
Add celery and salt. Fry for a couple of minutes.
Add 3 tbsp of curry paste, 3 boxes of cardamon (squash beforehand), sweet pepper, and cauliflower. Fry for 5 minutes, stirring from time to time.
Add 400 g of pickled tomatoes, then add water to the jar and pour it to the frying pan. Wait until boils, add broccoli and zucchini, cover, and cook on the low fire for 10 minutes.
Remove from the fire, add 250 ml of yogurt and mix. Taste, salt if needed.
Serve on the separate plates itself or with boiled rice.