| 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 | |
| 1 | Green capsicum | |
| 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 25 October 96 Date: Sat, 26 Oct 1996 14:14:37 +1000 From: "I. Chaudhary" <[email protected]>
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”