| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Main dish, Vegetables |
7 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes, chopped |
| 5 |
md |
Potatoes, cubed |
| 2 1/2 |
c |
Green beans, cut into 1 1/2 inch pieces |
| 1 |
tb |
Basil |
| 2 |
|
Whole dried red chilies |
| 4 |
|
Sprigs fresh coriander |
| 1/2 |
ts |
Turmeric |
| 1/8 |
ts |
Asafetida |
| 1 |
ts |
Salt |
| 1 |
ds |
Black pepper |
| 6 |
tb |
Ghee |
| 2 2/3 |
c |
Water |
INSTRUCTIONS
Place all the ingredients into a large heavy bottomed pot in the order in
which they are listed. Bring to a boil over a moderate heat, reduce heat &
boil for 5 minutes.
Reduce the heat further & gently boil, partially covered, for 20 to 25
minutes. Check that the water is not evaporating too quickly. You may have
to add more water.
To finish cooking, raise the heat to fairly high & fry quickly, without
stirring, to allow the crust to form & just begin to char. Remove from the
heat & let stand, covered for 5 minutes. Stir in the crust & serve,
remembering to remove the red chilies, you may not want to bite into them.
:)
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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