Phad Phak je ( Thai stir fried vegetables )

100 g baby corn
80 g string beans
80 g fava beans
80 g bell peppers
80 g carrots
8 g chopped garlic
5 gm crushed pepper
15 ml oil
15 ml light soy sauce
60 ml stock
A few springs basil
2 red chillies . sliced

Clean, peel and wash the vegetables . Cut the baby corn into small diagonal pieces and the string beans into 1 - inch pieces. De - seed the bell peppers and cut into cubes of 1 inch. Slice the carrots.

Blanch the carrots and baby corn and keep aside. Boil the fava beans.

Heat the oil in a wok over medium heat , add the chopped garlic and saute for a few seconds.

Add the bell peppers first and continue to cook for a few seconds. Then add the other vegetables and stir fry.

Add the sauce , stock and crushed pepper.

Add the chillies and basil and , if desired , thicken the sauce with corn starch.

Amaranthus comes from the Greek word amarantos which means unfading. There are about 60 species found worldwide, many of which are used as a vegetable, or pot herb.

The plant?both the green and red variety?is highly nutritional and rich in medicinal value. The plant is high in calcium, iron, phosphorous, potassium and a good source of vitamins C and A. Amaranth seed is rich in protein. Its crimson flowers have astringent properties. It is known to provide protection against defective vision, recurring colds and growth retardation. An infusion of the flowers is used to treat diarrhoea, dysentry and excessive menstrual bleeding. It is used for ulcerated mouth and throat and wounds.

1/2 kg amaranth ? washed, chopped
1/2 tsp cumin seeds
1 cup masoor dal ? washed and soaked for 15 minutes
1/2 tsp fine mustard seeds
1 large potato ? chopped into 8 (with skin)
1/4 tsp turmeric powder
1 small onion ? sliced
Salt to taste
4-6 green chillies ? sliced
1 tablespoon vegetable oil
1/2 cup chopped coriander

2 tomatoes ? chopped
6 cloves garlic ? crushed
Juice of 1 lemon

Boil dal, potatoes, amaranth, half of the sliced onion, garlic, green chillies and turmeric powder in water, till done.

Heat oil in a deep vessel and add the cumin seeds. As they sputter, add onions and fry till golden brown. Add the tomatoes and cook till soft; add lemon juice and cook for a minute.

Pour the cooked dal and vegetables, and simmer for a few minutes. Add coriander leaves and turn off the heat. Serve with hot rice and a dash of ghee.