| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Main dish, Vegetables, Indian |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Turnips |
| 1/2 |
lb |
Potatoes |
| 1/2 |
lb |
Carrots |
| 1/2 |
lb |
Tomatoes |
| 2 |
|
Bunches fenugreek leaves |
| 1/2 |
lb |
Onions |
| 1 |
c |
Oil |
| 2 |
ts |
Garlic and ginger ground |
|
|
Together |
| 2 |
ts |
Ground fresh green chillies |
| 2 |
ts |
Salt |
INSTRUCTIONS
Wash all the vegetables, peel as necessary, cut into pieces, and set aside.
Heat oil and fry all the vegetables until they are light brown.
Chop onions finely and mix together with all the ground spices.
Add onions and spices to the vegetables and fry together until light brown.
Add salt.
Add 1/2 cup hot water and cook over slow fire until vegetables are done and
thick gravy forms. Take care not to overcook or stir too vigourously to
avoid mashing the vegetables.
Compiled by I. Chaudhary Gold Coast, Oz
Posted to EAT-L Digest 25 October 96
Date: Sat, 26 Oct 1996 14:14:33 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”