Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Black mustard seeds |
| 4 tablespoons | Ghee (Indian clarified butter available in Indian groceries) |
| 2 \N | Onions, finely chopped |
| 8 \N | Garlic cloves, minced |
| 2 tablespoons | Finely chopped ginger root |
| 3 \N | Green chiles, chopped |
| 3 \N | Parsnips, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick |
| 3 \N | Carrots, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick |
| 3 \N | Turnips, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick |
| ½ \N | Rutabaga, peeled and cut into 1/2x2-inch sticks, 1/4-inch thick |
| 1 tablespoon | Coriander |
| 1 tablespoon | Garam masala (spice mixture in Indian groceries or make your own) |
| ½ tablespoon | Ground cumin |
| ½ tablespoon | Turmeric |
| ½ tablespoon | Cardamom |
| ½ teaspoon | Chili powder |
| ½ teaspoon | Fenugreek |
| 1 cup | Chicken stock |
| 1 cup | Canned crushed tomatoes |
| \N \N | Salt |
| \N \N | Cilantro leaves, for garnish |
Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, ginger root and chilies and saute for 5 minutes. Add root vegetables and saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and tomatoes and lightly season with salt. Bring to a boil, then simmer, covered for 1½ hours. Serve over white or brown rice, garnished with fresh cilantro leaves.
>From Taste Show # 4713
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #532 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997