Vegetable palau

Ingredients

• • 2 cups rice (I use parboiled basmati)

  • 2 tbsp ghee

  • 1/2 medium onion, sliced

  • 1 whole chilli

  • 1 stalk curry leaf, leaves picked

  • 2-inch piece of cinnamon stick

  • 3 cloves

  • 3 cardamon pods

  • 1/2 tsp fennel seeds

  • 1/2 tsp turmeric (optional)

  • 2-3 tsp curry powder

  • 1/3 tsp garam masala

  • Salt to taste

  • 2 medium potatoes

  • 300g snake beans or other green bean

  • 1 medium eggplant (about 250g)

  • 300g cabbage or bok choy

  • 1 carrot, grated

Method

• 1. Prepare the vegetables: peel and cut the potatoes lengthwise into quarters; cut the eggplant lengthwise into 6 to 8 pieces; top and tail the beans, wash and snap them into 4 inch lengths; wash and cut the cabbage into large chunks. Keep the potatoes and eggplant in water so they don't discolour.

  2. Wash the rice in until the water runs clear - two or three rinses. Drain and set aside.

  3. Heat 1 tbsp of ghee in a large saucepan with a well fitting lid over a moderate heat. Add the onion, curry leaves, whole chilli and the whole spices. Fry until the onion begin to soften, but don't let them brown.

  4. Add the drained rice, salt, turmeric and curry powder. Stir well so that the spices coat the grain of rice evenly.

  5. Next add the beans and potatoes and continue frying for a few more minutes.

  6. Add three cups of water. Stir, cover and bring to boil. Add the eggplant, reduce heat and simmer, covered until most of the liquid is absorbed the rice is almost cooked.

  7. Add the cabbage and stir gently to combine. Cover and continue cooking until the rice is fully cooked. Gently stir through the grated carrots, then add the remaining tbsp of ghee and the garam masala. Remove from heat and let stand covered for a few minutes before serving.

  8. Serve with tomato chutney, plain yoghurt and papadoms.

Notes

1. You can cook this dish in a rice cooker or once you've added the water, finish cooking in the oven.

2. The vegetables are cut quite large so they're not overcooked by the time the rice is cooked.

3. You could use almost any vegetable - just make sure you time their addition so they all finish cooking at the same time. My mother often added mixed frozen vegetables (peas, beans and carrots) towards the end of the cooking.