Hokh Syun
A medley of sun-dried vegetables such as tomatoes, brinjal, turnip greens and bottle gourd, rehydrated and cooked into a hearty winter curry.
- Prep
- 180 min
- Cook
- 30 min
- Total
- 210 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 9 g
- carbs
- 14 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 150 kcal
Instructions
- 1
Soak the mixed dried vegetables in warm water for at least 2-3 hours until soft.
- 2
Drain the water away and rinse the soaked vegetables gently.
- 3
Heat mustard oil in a pot. Add the asafoetida and dried red chillies to sizzle in the hot oil.
- 4
Add the turmeric and fennel powder. Stir briefly.
- 5
Add the soaked vegetables. Fry gently for a few minutes.
- 6
Pour in the water and salt. Cover and simmer for 20-25 minutes until the vegetables are tender and well blended.
- 7
Taste and adjust the seasoning. Simmer a little longer if you prefer a thicker gravy.
- 8
Serve hot with rice.
Chef's tips
Soaking time depends on how dry the vegetables are, so check that they are tender before cooking. This dish has a naturally richer flavour than fresh vegetable curries.
Ingredient substitutions
- mixed dried vegetables → a single type of home-dried vegetable such as dried tomatoes alone
Storage
Refrigerate cooked dish for up to 2 days; dried vegetables themselves store for months in a dry place.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Not soaking the vegetables for long enough, which leaves them tough.
Serving suggestions
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