CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs, Grains, Dairy |
Indian |
Main dish, Vegetables, Indian |
4 |
Servings |
INGREDIENTS
1 |
md |
Eggplant (Aubergine) |
3 |
md |
Zucchini |
1 |
|
Red capsicum (bell pepper) |
1 |
|
Green capsicum (bell pepper) |
3 |
md |
Carrots |
250 |
g |
Green beans |
300 |
g |
Pce of pumpkin |
60 |
g |
Ghee |
2 |
tb |
Oil |
2 |
|
Cloves garlic |
1 |
sm |
Red chilli, finely chopped |
2 |
ts |
Black mustard seeds |
2 |
ts |
Yellow mustard seeds |
2 |
ts |
Cummin seeds |
1 |
c |
Canned coconut cream |
1 |
c |
Plain yoghurt |
INSTRUCTIONS
Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan,
add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add
vegetables, cook, stirring a few minutes or until vegetables are just
tender; add coconut cream and yoghurt, stir until heated through.
Compiled: Imran C.
Posted to EAT-L Digest 28 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Mon, 30 Dec 1996 13:17:30 +1000
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“Your pain touches God’s heart”