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Labravegetables, indian, side dish, bengali 2 tablespoon vegetable oil 1 1/2 teaspoon sugar 1 each bay leaf 1/4 teaspoon five spice powder 3 tablespoon ginger, minced 1/2 teaspoon turmeric 2 teaspoon cumin, ground 3/4 teaspoon salt 3/4 cup tomatoes, chopped 1/2 cup water 1/2 lb potatoes, cubed 1 1/4 cup sweet potato, peeled & cubed 2 cup cauliflower, cut into floret 1 cup green beans, sliced 2 cup eggplant, cubed 3 tablespoon red chile paste 1/4 cup green peas, cooked 1/2 teaspoon garam masala Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay leaf & five spice. Cook for a few seconds. Add ginger, turmeric, cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet potatoes & cover & simmer for 15 minutes. Add cauliflower, beans, eggplant & red chile paste. Simmer, covered, for 10 minutes. Reduce heat again & uncover & simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables. Stir in the peas & simmer, covered, until the vegetables are all cooked right through. Remove from heat & blend in the garam masala. Sprinkle with cilantro & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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