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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian India, Vegetables 5 Servings

INGREDIENTS

2 Hot green chilies, minced
1 1/2" piece of ginger root
1 t Cumin seeds
1 t Black mustard seeds
4 T Ghee
3 Potatoes, diced
1 Cauliflower in florets
2 Tomatoes, diced
1/2 t Turmeric
2 t Coriander
1/2 t Garam masala
1 t Brown sugar
1 t Salt
3 T Coarsely chopped coriander

INSTRUCTIONS

Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
Heat ghee in a large pot.  When hot, add the spices.  When the  mustard
seeds start to pop, drop in the potatoes & cauliflower.  Fry  for 4
minutes or so.  Add the tomatoes, turmeric, coriander, garam masala,
sugar, salt &  half the minced coriander.  Mix well, cover & gently
heat for 15  minutes.  If the vegetables start to stick, add a few
drops of water.  Top with remaining coriander & serve.  Yamuna Devi,
"The Art of Indian Vegetarian Cooking"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 711.4mg
Potassium: 508.4mg
Carbohydrates: 25.3g
Fiber: 4.3g
Sugar: 3.1g
Protein: 2.7g


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