| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Soup/stew, Try it, Vegan |
2 |
Servings |
INGREDIENTS
|
|
Gujarat India |
| 1 |
T |
Tamarind paste |
| 1/2 |
c |
Water, hot |
| 1/2 |
t |
Cumin seed, dry-roasted |
| 1 |
|
Garlic cloves, crushed |
| 1 |
|
Onions, chopped coarsely |
| 1/2 |
t |
Salt |
| 1 |
T |
Sugar, brown or jaggery |
| 1 |
c |
Water, warm |
| 1 |
T |
Oil |
| 1/2 |
t |
Black mustard seed |
| 3 |
|
Mangoes, ripe peeled & cut |
|
|
into 3/4" cubes |
| 2 |
|
Chiles, green or red finely |
|
|
chopped |
| 1/2 |
t |
Turmeric |
INSTRUCTIONS
In small bowl, dissolve tamarind paste in hot water and stir well. Set
aside. (If using tamarind pulp, press seeds to detach flesh, and
strain through sieve into another bowl, pressing pulp against the mesh
with spoon to extract maximum tamarind; discard pulp.) In large
mortar, pound cumin seed to powder. Add garlic, onion, and salt and
pound to paste. Alternatively, grind cumin in spice grinder, then
process to paste with garlic, onion, and salt in food processor.
Dissolve sugar in warm water in small bowl, and combine with tamarind
water. Heat oil in heavy skillet. Add mustard seeds and cook over
medium heat until they pop (cover with lid when they begin to pop).
Add cumin paste and cook, stirring constantly, until it begins to
brown slightly. add tamarind mixture, mangoes, chiles, and turmeric.
Raise heat and bring to boil, then lower heat to medium and simmer
10-15 minutes, until thickened. Serve hot with plenty of fresh
chapatti or puri for mopping up the sauce. Nutritional information
per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm
carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx
mg calcium, xx% of calories from fat. Tyops courtesy of Sylvia
Steiger, SylviaRN (at) CompuServe (dot) com Posted to MM-Recipes
Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98
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