vegetable masala

[Guest guest]

robin really skimps on the oil in this one.

 

* Exported from MasterCook *

 

Vegetable Masala Robertson

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups peeled baby carrots

2 medium potatoes -- peeled, 1-inch pieces

1 teaspoon olive oil -- see variation

4 garlic cloves -- minced

1 tablespoon minced fresh ginger

1/4 teaspoon salt

3/4 cup chopped onion

3/4 cup chopped green bell pepper

1 1/2 cups chopped red bell pepper

2/3 cup water

1/2 teaspoon salt

2 large ripe tomatoes -- chopped

1 tablespoon garam masala

2 small zucchini -- halved lengthwise, 1/4-inch slices

3 cups cooked basmati rice

 

1. Steam the carrots and potatoes over boiling water for 15 minutes until

tender.

 

2. Heat the oil in a large skillet over high heat. Add garlic, ginger, salt and

cook for 30 seconds, stirring constantly.

 

3. Layer the onion, pepper, tomatoes, steamed potatoes and carrots in the

skillet. Add water. Sprinkle with second measure of salt and the masala. Cover

and simmer 10 minutes until vegetables are tender.

 

4. Uncover and stir the vegetables, mashing the tomatoes to create a sauce. Add

the zucchini. Cover and cook 5 minutes more, until the zucchini is tender. Serve

over rice.

 

VARIATION: Increase oil to 1 tsp per person: 427 Calories; 5g Fat (10.1%

calories from fat); 11g Protein; 86g Carbohydrate; 5g Dietary Fiber.

 

Source:

" Some Like It Hot "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 413 Calories; 3g Fat (7.2% calories from

fat); 11g Protein; 86g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 353mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fat.

 

NOTES : " I like to serve this fragrant vegetable melange over basmati rice. "

~Robin

 

Nutr. Assoc. : 260 0 0 0 0 0 0 0 0 0 0 0 0 0 2155

 

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