| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shallots; small onions, peeled |
| 1/2 |
|
Inch root ginger |
| 1 |
ts |
Salt |
| 1 |
ts |
Chilli powder |
| 1 |
ts |
Ground turmeric |
| 3 |
tb |
Ground coriander |
| 2 |
tb |
Green coriander; chopped |
| 1 |
ts |
Granulated sugar |
| 8 |
tb |
Oil |
|
|
Water |
INSTRUCTIONS
Preparation time, 10-15 minutes Cooking time 30 minutes
Cut each shallot into 4 segments lengthwise, cutting only 3/4 of the way
down so that the segments are still held together.
Mince the ginger finely and add the salt, chilli powder, green coriander,
ground coriander, turmeric, sugar and 2 Tbsp of the oil. Mix well to create
a masala filling and use it to fill the shallots.
In a heavy pan, heat the remainder of the oil and add the prepared
shallots. Turn the heat down to minimum and cook, covered, until the
shallots are tender. Stir frequently and if the masala begins to stick to
the bottom of the pan, add a little water, about 2 Tbsp at a time. This
dish is nice served with freshly made chapattis or parathas, even, quite
simply with rice.
>From "The Vegetarian Curry" By Asha Naran.
Posted to TNT Recipes Digest by "andy&shell" <andy.shell@virgin.net> on May
15, 1998
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