Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil |
1½ teaspoon | Sugar |
1 each | Bay leaf |
¼ teaspoon | Five spice powder |
3 tablespoons | Ginger, minced |
½ teaspoon | Turmeric |
2 teaspoons | Cumin, ground |
¾ teaspoon | Salt |
¾ cup | Tomatoes, chopped |
½ cup | Water |
½ pounds | Potatoes, cubed |
1¼ cup | Sweet potato, peeled & cubed |
2 cups | Cauliflower, cut into floret |
1 cup | Green beans, sliced |
2 cups | Eggplant, cubed |
3 tablespoons | Red chile paste |
¼ cup | Green peas, cooked |
½ 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"
* CROSSPOSTED Submitted By INTERCOOK On 11-16-95