Indian-Style Green Tomatoes and Vegetables

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Indian-Style Green Tomatoes and Vegetables

1 tablespoon vegetable oil

1 teaspoon black mustard seeds

1 cup chopped baking potato

1 cup chopped cauliflower

1 cup chopped green tomato

1 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/8 teaspoon ground red pepper

1 cup water

2 cups hot cooked basmati rice

 

 

 

Heat the oil in a large nonstick skillet over

medium-high heat. Add the mustard seeds; cook for 1

minute. Add potato and next 7 ingredients (potato

through red pepper), stirring until blended. Add

water; bring to a boil. Cover, reduce heat, and simmer

20 minutes or until tender. Uncover and cook 4 minutes

or until liquid evaporates, stirring frequently. Serve

over rice.

Yield

4 servings (serving size: 1/2 cup vegetables and 1/2

cup rice)

 

Nutritional Information

CALORIES 195(19% from fat); FAT 4.2g (sat 0.8g,mono

1.3g,poly 1.8g); PROTEIN 4.1g; CHOLESTEROL 0.0mg;

CALCIUM 34mg; SODIUM 308mg; FIBER 2.4g; IRON 2.1mg;

CARBOHYDRATE 35.8g

 

Source: Cooking Light, JUNE 2001

Formatted by Chupa Babi in MC: 07.07.01

 

ChupaNote: Warmed 1 teaspoon red pepper flakes in the

oil before adding other spices. Added: 1 large sweet

onion minced, a handful of frozen peas rinsed in hot

water (NOT defrosted) when you add the other veggies,

add one red bell pepper when you take cover off pot

(leaves the pepper crispy. Next time, I'll add a

handful of cashews or pistachios.

 

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