| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Greek |
Vegetable |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
|
Onions chopped |
| 1/2 |
ts |
Ginger powder |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Green chillies; chopped |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Corianger |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Ground cayenne pepper |
| 1/4 |
ts |
Ground funugreek |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Lemon juice |
| 1 |
lb |
Potatoes; cubed |
| 3 |
|
Carrots; sliced |
| 2/3 |
c |
Frenched green beans |
| 1 |
ts |
Salt |
| 14 |
oz |
Canned tomatoes; stewed or chopped |
INSTRUCTIONS
submitted by: LeiG@aol.com
Heat oil in large saucepan. Add onions, ginger, garlic and chilies and fry
until the onions are golden brown.
Meanwhile combine the turmeric, coriander, paprika, cayenne, fenugreek and
black pepper. Add the lemon juice and a little water, if necessasry to make
a smooth paste. add the spice paste to the onion mixture and fry for 5
minutes, stirring occasionally. Add a spoonful of two of water if the
mixture becomes too dry. Add the vegetable to the pan and fry for 5
minutes. Stirring constantly. Stir in the salt and tomatoes and bring to
the boil. Reduce the heat ot low, cover the pan and simmer the curry for 25
minutes or until the vegetables are tender, transfer the curry to a warmed
serving dish and serve over boiled noodles or rice.
Recipe Archive - 29 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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