MIXED VEGETABLES
Ingredients
2 medium eggplant, round, cut in slices
4 medium potatoes cut in wedges
2 large green bell pepper cut in slices
3 large green chilies slit lengthwise
1\4 cup cooking oil
Directions
For Masala:
2-3 medium tomatoes, chopped
1 large onion, finely chopped
1 teaspoon ginger fresh, peeled & chopped
1 teaspoon red chili powder
1 teaspoon salt
1 level teaspoon coriander powder
1 teaspoon garam masala
How to Cook:
1. In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes.
2.
Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to
mix well. Cover and cook over low heat for 5 minutes, stirring
occasionally.
3. Add potatoes and stirring constantly, cook
for 3 minutes or until the tomatoes are turned to a paste. Add 1 cup
water, cover and cook until potatoes are half cooked and about 1\4 cup
gravy is left, about 7 minutes.
4. Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape.
5. Transfer to a serving dish and sprinkle garam masala.
Serve with Chapati or plain boiled rice.
Thu Apr 03, 2008 6:03 pm
