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Mustard-Infused Grilled Vegetables

Smoky, zesty, and layered with golden mustard warmth — perfect alongside roasts, salads, or warm grain bowls.

Ingredients

For the Tadka (tempering)

  • 2 tbsp mustard oil (or olive oil if preferred milder)

  • 1½ tbsp Dijon mustard (or yellow mustard for a gentler version)

  • 1 tsp whole grain mustard (optional, for texture)

  • 1 tbsp lemon juice or apple cider vinegar

  • 2 garlic cloves, minced

  • 1 tsp honey or maple syrup

  • ½ tsp crushed black pepper

  • ½ tsp red chili flakes

  • Salt to taste

Cooking Instructions

1. Prepare the Marinade (5 min)

  • In a large bowl, whisk together mustard oil, both mustards, lemon juice, garlic, honey, chili flakes, salt, and pepper. Taste and adjust — mustard should be the leading note but not overpowering.

2. Marinate the Vegetables (20–30 min)

  • Add 2 tbsp makki ka atta to the saag and simmer for another 10 minutes, stirring occasionally to avoid sticking.

3. Grill or Roast (10–15 min)

  • Grill Pan / Outdoor Grill: Grill vegetables on medium-high heat, turning occasionally, until slightly charred and tender.

  • Oven Method: Preheat oven to 220°C (425°F), spread veggies on a baking tray, and roast for 12–15 minutes, flipping once halfway through.

4. Garnish

  • Drizzle a few drops of raw mustard oil or lemon juice before serving. Garnish with chopped coriander or parsley for freshness.

Serve as a side dish with grilled chicken, tofu, or paneer.

  • 1 red bell pepper, cubed

  • 1 yellow bell pepper, cubed

  • 1 zucchini, sliced

  • 1 onion, quartered

  • 6–8 button mushrooms

  • 1 small eggplant, cubed

  • 1 carrot, sliced into thin strips

  • (Optional): Baby corn, asparagus, or cherry tomatoes

Vegetables (choose a mix)

Mustard-Infused Grilled Vegetables

Smoky, zesty, and layered with golden mustard warmth — perfect alongside roasts, salads, or warm grain bowls.

Ingredients

For the Tadka (tempering)

  • 1 red bell pepper, cubed

  • 1 yellow bell pepper, cubed

  • 1 zucchini, sliced

  • 1 onion, quartered

  • 6–8 button mushrooms

  • 1 small eggplant, cubed

  • 1 carrot, sliced into thin strips

  • (Optional): Baby corn, asparagus, or cherry tomatoes

  • 2 tbsp mustard oil (or olive oil if preferred milder)

  • 1½ tbsp Dijon mustard (or yellow mustard for a gentler version)

  • 1 tsp whole grain mustard (optional, for texture)

  • 1 tbsp lemon juice or apple cider vinegar

  • 2 garlic cloves, minced

  • 1 tsp honey or maple syrup

  • ½ tsp crushed black pepper

  • ½ tsp red chili flakes

  • Salt to taste

Cooking Instructions

1. Prepare the Marinade (5 min)

  • In a large bowl, whisk together mustard oil, both mustards, lemon juice, garlic, honey, chili flakes, salt, and pepper. Taste and adjust — mustard should be the leading note but not overpowering.

2. Marinate the Vegetables (20–30 min)

  • Add 2 tbsp makki ka atta to the saag and simmer for another 10 minutes, stirring occasionally to avoid sticking.

3. Grill or Roast (10–15 min)

  • Grill Pan / Outdoor Grill: Grill vegetables on medium-high heat, turning occasionally, until slightly charred and tender.

  • Oven Method: Preheat oven to 220°C (425°F), spread veggies on a baking tray, and roast for 12–15 minutes, flipping once halfway through.

4. Garnish

  • Drizzle a few drops of raw mustard oil or lemon juice before serving. Garnish with chopped coriander or parsley for freshness.

Serve as a side dish with grilled chicken, tofu, or paneer.

Vegetables (choose a mix)

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