1. If potatoes are very small, leave them whole: if not quarter them.

2. Remove tough outer fibre of the broccoli stalk. Chop the whole thing.

3. Steam over boiling water the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add the broccoli florets & steam for a few more minutes.

4. Vegetables should be just tender. Meanwhile, in a heavy skillet, saute the onions in half the ghee until they are transparent.

5. Mix in the steamed vegetables except the broccoli florets. Cover & cook for 6 to 8 minutes, stirring frequently. Add broccoli & cook another 5 minutes.

6. Heat remaining ghee & pass around at the table.

7. Serve with injera.