| 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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