| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Indian | Main dish, Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 1/4 | c | Oil |
| 1 | pn | Mustard seeds |
| 1 1/2 | ts | Ginger, grated |
| 1 | lg | Yellow onion, thinly sliced |
| 2 | Green chiles, seeded | |
| 2 1/2 | ts | Coriander, ground |
| 2 1/2 | ts | Cumin, ground |
| 1/4 | ts | Turmeric |
| 1 | sm | Potato, cubed |
| 2 | Carrots, cubed | |
| 1 | Eggplant, cubed | |
| 1/4 | lb | Green beans, chopped |
| 2 | Green bell peppers, chopped | |
| 2 | ts | Salt |
| 1 | pn | Sugar |
| 1 1/2 | c | Coconut milk |
| 4 | tb | Cilantro, chopped |
| 1/4 | ts | Paprika |
INSTRUCTIONS
Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer. Add the vegetables & cook, stirring constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover & cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro & sprinkle with the paprika before serving. Garnish with toasted coconut. Pranati Sen Gupta, "The Art of indian Cuisine" Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 08:08:41 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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