| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
|
1 |
servings |
INGREDIENTS
| 10 |
|
Peppercorns; crushed |
| 1 |
ts |
Coriander |
| 3 |
|
Cloves minced garlic |
| 1 |
c |
Chopped tomatoes |
| 4 |
c |
Boiling water |
|
|
Salt to taste |
| 1 |
ts |
Cumin |
| 1/4 |
ts |
Turmeric |
| 2 |
tb |
Chopped coriander |
| 2 |
tb |
Vegetable oil |
| 1/4 |
ts |
Mustard seed |
| 1 |
|
Onion; sliced |
INSTRUCTIONS
adapted From The Art of Indian Cooking by Monica Dutt
Fry mustard seed in hot oil until it dances. Add onion & fry until gold.
Combine rest of ingredietns & simmer 20 min. Add fried onions. Serve hot.
Posted to JEWISH-FOOD digest by "Riva Bickel" <rivab@netvision.net.il> on
Jan 25, 1999, converted by MM_Buster v2.0l.
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