| 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
A Message from our Provider:
“Your pain touches God’s heart”