| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Dutch | Taste, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | ts | Black mustard seeds |
| 4 | tb | Ghee (Indian clarified butter available in Indian groceries) |
| 2 | Onions, finely chopped | |
| 8 | Garlic cloves, minced | |
| 2 | tb | Finely chopped ginger root |
| 3 | Green chiles, chopped | |
| 3 | Parsnips, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick | |
| 3 | Carrots, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick | |
| 3 | Turnips, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick | |
| 1/2 | Rutabaga, peeled and cut into 1/2×2-inch sticks, 1/4-inch thick | |
| 1 | tb | Coriander |
| 1 | tb | Garam masala (spice mixture in Indian groceries or make your own) |
| 1/2 | tb | Ground cumin |
| 1/2 | tb | Turmeric |
| 1/2 | tb | Cardamom |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Fenugreek |
| 1 | c | Chicken stock |
| 1 | c | Canned crushed tomatoes |
| Salt | ||
| Cilantro leaves, for garnish |
INSTRUCTIONS
Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, ginger root and chilies and saute for 5 minutes. Add root vegetables and saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1 1/2 hours. Serve over white or brown rice, garnished with fresh cilantro leaves. >From Taste Show # 4713 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #532 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997
A Message from our Provider:
“To ignore God is the height of selfishness”