Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, ginger root and chilies and saute for 5 minutes. Add root vegetables and saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1 1/2 hours. Serve over white or brown rice, garnished with fresh cilantro leaves. >From Taste Show # 4713 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #532 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.6mg||1 %|
|Sodium 258mg||9 %|
|Potassium 544.8mg||14 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 14.7g|
|Protein 6.6g||9 %|
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Calories per serving: 127
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