The recipe given below is 6.2g carb per serving.
Vegetable oil for frying
1 tsp brown mustard seeds
25-30 fresh curry leaves
1 small onion, grated
2cm fresh ginger, grated
2-3 dried red chillies
½ tsp ground turmeric
1 tsp fennel seeds
1 tsp fenugreek seeds
200g chopped tinned tomatoes
4 tbsp. desiccated coconut
250g mixed swede and turnip, diced
1 small cauliflower, broken into florets
Handful of chopped fresh coriander
1. Heat a little oil in a frying pan, then add the mustard seeds and curry leaves. Cook for a minute until the mustard seeds just start to pop, being careful not to let them burn (see tip), then add the onion and ginger and fry for 3-4 minutes.
Keep an eye on the mustard seeds – if they start to burn the dish will taste bitter.
They are a popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour.
The herb of the same name (see fenugreek herb) is grown from it and is also used in Middle Eastern cooking.
How to prepare them ...
When you store them ...
Cook them ...
In curries, pickles and sauces.
All the best Jan