Labra

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

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