| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped fresh cilantro |
| 1/2 |
c |
Peeled and finely chopped cucumber |
| 1/2 |
c |
Finely chopped red onion |
| 1 |
c |
Plain yogurt |
| 3 |
tb |
Vegetable oil |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Fennel seeds |
| 1 |
ts |
Crushed red pepper flakes |
| 2 |
tb |
Ground coriander |
| 1 |
c |
Chopped onions |
| 1 |
tb |
Grated fresh ginger |
| 1 |
md |
Zucchini; 1" pieces |
| 1 |
|
Red or green bell pepper; 1" pieces |
| 3 |
c |
Cooked chickpeas |
| 1 1/2 |
c |
Peeled; chopped fresh tomatoes mixed with |
| 2 |
tb |
Tomato paste |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Julie Sahni
Combine the cilantro, cucumber, red onion, and yogurt. Mix well, transfer
to a small serving bowl, and refrigerate until needed.
In a large saute pan, heat the oil over medium-high heat; saute the cumin,
fennel, pepper flakes, coriander, and onions until the onions are lightly
browned, about 8 min. Add ginger, zucchini, and bell pepper, and mix well.
Pour 1/3 c water over the vegetables, cover and reduce heat to low. Simmer
until vegetables are cooked but still firm, about 5 min.
Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook
uncovered until the ragout is heated through and the sauce is thick, about
5 min. Season to taste. Serve ragout garnished with the cilantro-yogurt
mixture and accompanied by pita or nan bread.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 28, 98,
converted by MM_Buster v2.0l.
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