| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegan, Vegetarian, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
|
Potato, medium |
| 1 |
|
Carrot, medium |
| 1 |
|
Beet, medium |
| 1 |
|
Turnip, small |
| 1 |
|
Onion, small |
| 1/4 |
c |
Green peas |
| 1/4 |
c |
Green beans |
| 1/2 |
c |
Cauliflower |
| 2 |
|
Cabbage leaves, chopped |
| 5 |
|
Peppercorns |
| 1/4 |
ts |
Cumin seed |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1 |
tb |
Butter/oleo |
INSTRUCTIONS
Don't peel the vegetables. Wash and cut the vegetables into small pieces.
Melt butter in a 4-qt saucepan. Add bay leaf and cumin seed. Brown in the
saucepan. Add the cut vegetables and salt. Cover for 10 mins. Stir
every 3 mins or so.
Add 4 cups of water. Bring to a boil. Lower heat and simmer for one hour.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip
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