This is another one of my concoctions and I hope you will enjoy this very mutch. It is a very simple recipe of mine and I haven’t made this in ages. When my girls were very small that I would make this on occation. I just didn’t have a name for it then so it was born out of the days when I was very young mom trying to raise her two girls and when I was winging it.
It is a very simple recipe and yet very healty and nurishing. On high heat in a large caldero add 1 oz of oil of coconut, olive, grape seed, peanut, sunflower, safflower, corn, canola or 3 tsp of ghee, 1 onion or shallot that is in half moon slices and fried until brown. Add 4 cloves of garlic chopped, 3 curry leaves, stir and turn the heat down to low, add 1 pinch each of hing, single use only Curry Powder, red chili powder, 3 dashes of maggi or knorr aroma and stir again.
Either add 3 dashes of seasoned salt, 1 bullion cube, 2 pinches of vegtea seasoning or pink salt. Now add your vegetables of choice. They can be 1 handful of mushrooms of any type sliced, 3 fresh carrots, zucchini or yellow squash julienned, or 1/2 cup of frozen vegetables such as spinach, peas, corn, mixed, green and yellow beens, broccoli or cauliflower.
Take 1 cup of buckwheat groats and rinse it until water is clear and then add it to the spicy veggie mix in the pot. Add 3 cups of water, stir then cover and let cook for 20 minutes, If not ready keep heat on low and cover again to cook for another 20 minutes.
If it is soft and a little watery then turn the heat up to high and stir occationaly until It is semi dry and turn the heat off and let sit on dum for 20 minutes. This is perfect to even have lasi go with the meal too. Also one day I am going to do a Mediteranian version recipe for buckwheat pilaf too so be on the lookout.
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