Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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 sm Potato, cubed
- 2 Carrots, cubed
- 1 Eggplant, cubed
- 1/4 lb Green beans, chopped
- 2 Green bell peppers, chopped
- 4 tb Cilantro, chopped
- 1/4 ts Turmeric
- 1/4 c Oil
- 1/4 ts Paprika
- 1 pn Sugar
- 1 1/2 c Coconut milk
- 2 ts Salt
Preparation
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)
