MIXED VEGETABLES, INDIAN STYLE

[Guest guest]

Courtesy of Veggie Jews and rbtr8or

 

MIXED VEGETABLES, INDIAN STYLE

 

Serve this stew as a vegetarian entree with rice, fresh pita or other

flatbread. Vegetable oil is traditional in India but you can

substitute olive oil.

 

2 or 3 small potatoes, cut in chunks

 

3 Tbsp. vegetable oil

 

1 large onion, chopped

 

1 Tbsp. chopped peeled gingerroot (optional)

 

4 large garlic cloves, chopped

 

1 or 2 hot or semi-hot green peppers, chopped (optional)

 

2 tsp. ground coriander

 

2 tsp. ground cumin

 

1â„2 tsp. turmeric

 

1â„4 to 1â„2 tsp. hot red pepper flakes or 1â„8 teaspoon cayenne,

or to taste

 

1 small eggplant, unpeeled (about 300 to 350 grams), cut in 2-cm.

dice

 

Salt to taste

 

1 or 2 pale green squash or zucchini, halved lengthwise and sliced

 

1 sweet green or red pepper (optional), cut in strips

 

1 to 11â„2 cups frozen lima beans, green peas or green beans

 

2 or 3 small tomatoes, diced

 

2 Tbsp. chopped fresh coriander (optional)

 

Put potato chunks in a small saucepan, cover with water and bring to

a boil.

 

Cover and simmer over medium heat for 10 minutes.

 

Heat oil in a heavy, shallow stew pan, add onion and gingerroot and

cook over low heat 7 minutes, or until onion is soft but not brown.

Add garlic, hot peppers, ground coriander, cumin, turmeric and pepper

flakes, and cook, stirring, 1 minute.

 

Add eggplant, dice and salt and mix well over low heat until eggplant

is coated with spices. Cover and cook over low heat for 5 minutes.

Add squash and sweet peppers; cover and cook for 2 minutes. With a

slotted spoon, add potato dice to the pot, then add 1 cup of the

potato cooking liquid or water. Bring to a boil, stirring. Cover and

simmer over low heat for 20 minutes, stirring often and checking on

liquid; if pan is dry, add 1â„4 cup water, or more if needed. Add

lima beans and tomatoes; return to a simmer, cover and cook for 10

minutes. Check, and if vegetables are not tender, cook 5 to 10 more

minutes and check again.

 

If you prefer a thicker sauce, uncover pan and cook stew uncovered

over medium-high heat to evaporate the excess liquid. Add coriander;

taste and adjust seasoning. Serve hot or at room temperature.

 

Makes 4 or 5 servings.

 

[From Faye Levi and the Jerusalem Post]

 

Faye Levy is the author of the award-winning Faye Levy's

International Vegetable Cookbook.