Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion, and chiles and fry for 2 minutes. Stirring constantly, add coriander, cumin, and turmeric and cook gently for a few seconds longer. Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt, sugar and coconut milk. Cover and 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: firstname.lastname@example.org (S.Pickell)
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 265 (65%)|
|Amt Per Serving||% DV|
|Total Fat 29.4g||39 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 46.7mg||2 %|
|Potassium 1121.2mg||30 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 26.2g|
|Protein 6.6g||9 %|
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Calories per serving: 405
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