- 1 Tablespoon oil
- 1 Teaspoon cumin seeds
- 5 mushrooms, sliced
- 5 cauliflower florets
- 5 broccoli florets
- 6 baby corn, chopped into 3 pieces each
- 5 asparagus, chopped into 3 pieces each
- 10 green beans, chopped into 3 pieces each
- 1 Teaspoon butter
- Handful of spinach
- Salt to taste
- Pinch of crushed black pepper
- Juice half a lemon
Heat water in a pan and blanch the cauliflower, broccoli, baby corn, asparagus and green beans for a minute or so, just to soften. Remove and run under cold water.
Heat oil in a frying pan and add cumin seeds. Once fragrant, add the mushrooms and saute for just a minute. Add the remaining vegetables except the spinach.
Toss the vegetables to heat thoroughly for a few minutes.
Add the butter, then add the spinach. Toss all the vegetables together. Add a little salt and crushed black pepper.
Squeeze in a little lemon juice and remove from the heat, check the seasoning, and serve.