To celebrate World Vegan Day, here is a recipe for a vegan dish from The Dhabba in Candleriggs, Subzi Tak-a-Tak, a delightful medley of sautéed Indian vegetables.

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It’s world vegan day this Thursday and Glasgow’s North and South Indian restaurants The Dhabba and Dakhin are gearing up for the occasion with a plethora of dishes. Approximately a third of Indians follow a vegetarian diet so taking the next step to vegan cooking is a natural progression.

Ingredients

  • 50ml Oil
  • 5g Cumin
  • 10g (chopped) Ginger
  • 3/4 (chopped) Green Chilli -
  • 2 (diced) Onion
  • 1/2 Red Peppers
  • 1/2 Green Pepper
  • 1/2 Yellow Pepper
  • 100 g (chopped) Tomato
  • 40gm (diced) Bitter Gourd (Karela)
  • 50 g (diced) Okra (Bhindi)
  • 50g (diced) Aubergine
  • 50g (diced) Indian Squash (Tinda)
  • 40g Cauliflower Florets
  • 5g Turmeric Powder
  • 5g Red Chilli Powder
  • 5g Cumin Powder
  • 5g Coriander powder
  • 10g Salt
  • 1/4 Bunch or approx 20g (chopped) Spring Onions
  • 10g Fresh Coriander

Method

Subzi Tak-a-Tak

An Indian vegan diet can be extremely healthy with many curries being made with lentils and beans which are rich in protein. One of the healthiest things about Indian food is the liberal use of spices and herbs. Ginger, turmeric, cinnamon and many other common Indian spices are rich in antioxidants and have medicinal compounds.

North India has a higher volume of vegetarians than South India, particularly in the states of Punjab, Gujarat, and Rajasthan. Ahmedabad, located in Gujarat, is said to be one of the best cities for vegans in the world.

Method

1.Heat oil in a pan

2.Add the cumin and let it crackle.

3.Add the ginger and green chilli and stir for a few minutes

4.Add the onion and stir till it turns brown

5.Now add the red, green and yellow peppers, followed by the Bitter Gourd (Karela), Aubergines, Cauliflower florets and Okra (Bhindi) and continue stirring.

6.Add the Tomato then turmeric powder, coriander powder and salt.

7.Cover the pan with a lid and cook for 5 minute till all water finish

8.Open lid and sauté for a couple of minutes.

9.Add fresh coriander.

10.Best enjoyed with paratha.

Subzi Tak-a-Tak

• For this and other recipes like it visit The Dhabba

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.