Labra
4 servings
Ingredients
| Quantity | 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 |
Directions
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