Spiced Vegetables

• 1 1/2 pounds new potatoes
• 1 head broccoli florets
• 5 large carrots sliced into small rounds
• 1 small cauliflower florets chopped
• 1 medium onions chopped
• 1/2 cup ghee (clarified butter)

1. If potatoes are very small, leave them whole, if not quarter them.
2. Remove tough outer fibre of the broccoli stalk.
3. Chop the whole thing.
4. Steam over boiling water the potatoes, broccoli stem, carrots and cauliflower.
5. After 10 minutes, add the broccoli florets and steam for a few more minutes.
6. Vegetables should be just tender.
7. Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent.
8. Mix in the steamed vegetables except the broccoli florets.
9. Cover and cook for 6 to 8 minutes, stirring frequently.
10. Add broccoli and cook another 5 minutes.
11. Heat remaining ghee and pass around at the table.
12. Serve with injera.

potatoes, broccoli florets, carrots, cauliflower, onions, ghee

Taken from recipeland.com/recipe/v/spiced-vegetables-38531 (may not work)