Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 large | Onion, finely chopped |
| 3 larges | Garlic cloves, chopped |
| 3 mediums | Potatoes, cubed |
| 1 cup | Zucchini, chopped |
| ½ cup | Peas |
| 1 cup | Green beans |
| 2 mediums | Tomatoes, chopped |
| 1 teaspoon | Cumin seeds |
| ½ teaspoon | Fenugreek seeds |
| 4 eaches | Red chiles, crumbled |
| 3 eaches | Bay leaves |
| 8 cups | Vegetable stock |
| 4 tablespoons | Tomato paste |
| \N \N | Salt & pepper |
Heat olive oil over medium flame. Stir in the chopped onion & garlic & let them saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover & saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste. Bring to a full boil, cover & simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt & pepper & serve with crusty home-made bread.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 10-12-95