Instructions: Preheat an ungreased skillet and roast the poppy seeds until they are lightly browned, stirring constantly. Transfer to a plate and allow to cool, then grind in a coffee grinder until smooth.

In a heavy saucepan, heat the oil over a medium heat. When hot, but not smoking, add the mustard seeds. As soon as they pop, add the chillies and ginger. Stir fry for 1 minute.

Stir in the turmeric, followed by the vegetables and salt. Stir well and add 125ml luke warm water. Cover the pan and reduce the heat slightly. Cook for 15-20 minutes or until the vegetables are tender. Stir occasionally to ensure the vegetables do not stick to the bottom of the pan. Add a little more water if necessary, but make sure that when the vegetables are tender, no liquid is left in the pan.

Stir in the ground poppy seeds and remove from the heat. Serve as a side dish to any meat, fish or poultry.

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