spiced broccoli & tomatoes (har sabzi tamatar)
- Categories
- Indian
- Tomatoes
- Vegetables
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Broccoli |
| 3 | Plum tomatoes -- peeled & |
| Seeded | |
| 2 tablespoons | Olive oil |
| 1 tablespoon | Ginger root -- peeled & |
| Shredded | |
| ⅛ teaspoon | Red pepper powder |
| Salt and pepper |
Separate the broccoli into small florets. Peel and slice the stems.
Blanch the florets and stems in boiling salted water for 3 to 4 minutes or until crisp tender. Drain. Refresh in cold water. Drain and set aside. Cut the tomatoes lengthwise into eigths. Set aside.
Heat the oil in a non-stick skillet. Add the ginger and stir -fry for a few seconds. Add the broccoli, tomatoes and red pepper powder.
Stir fry for 2 to 3 minutes or until the vegetables are heated through. Add 1 to 2 tbsp of water and continue to stir-fry for about 30 seconds. Serve hot, at room temperature or chilled. 83 calories and 4 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-30-95 (23:12) (159) Fido: Cooking
Similar recipes
- Cucumber & tomato salad (kachumbar aur tamatar salad)
- Cucumber and yogurt salad (tamatar raita)
- Har yuen ("round shrimp")
- Hussaini tamatar qoot
- Methi sabzi (fenugreek vegetable)
- Mutton tamatar goli
- Papad sabzi
- Peshawari sabzi
- Pork & shrimp (chow gee yok har)
- Pork and shrimp (chow gee yok har)
- Potatoes, green peas and tomatoes (aloo matar tamatar)
- Qormeh sabzi (stewed lamb)
- Sabzi kari (vegetable curry)
- Sabzi koofteh
- Sabzi koofteh (persian meatballs)
- Sabzi pakoda
- Steamed shrimp dumplings (har gow)
- Tamatar bhat (tomato pilaf)
- Tamatar gosht (lamb and tomato curry)
- Woo dip har - butterfly prawns
Random recipe of the day
Follow us
