Labra > Healthy Cuisine Of India
bengali, indian, side dish, vegetables
2 tablespoon vegetable oil
1 1/2 teaspoon sugar
1 bay leaf
1/4 teaspoon five spice powder
3 tablespoon ginger, minced
1/2 teaspoon turmeric
2 teaspoon cumin, ground
3/4 teaspoon salt
3/4 cup tomatoes, chopped
1/2 cup water
1/2 lb potatoes, cubed
1 1/4 cup sweet potato, peeled & cubed
2 cup cauliflower, cut into floret
1 cup green beans, sliced
2 cup eggplant, cubed
3 tablespoon red chile paste
1/4 cup green peas, cooked
1/2 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"
Yield: 4 servings