Filly Inn Vegetable Curry (Anglo Indian)

[Guest guest]

* Exported from MasterCook *

Filly Inn Vegetable Curry (Anglo Indian)

Recipe By :Restaurant in the Filly Inn

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

Okra, plantain, parsnips, and/or any

seasonal vegetables

2 tsp. ground coriander

1 diced onion

1 tsp. cumin

4 tbs. ghee

2 tbs. mustard seeds

1 pint vegetable stock

2 tbs. ground fenugreek

2 cardamom pods

1 bay leaf

2 tbs. garam masala

2 tbs. tamarind

2 tbs. chopped coriander

2 cloves crushed garlic

 

Dice vegetables and sprinkle with ground coriander and cumin. Fry

off in 2 tbs. ghee then cover with water and cook until tender.

 

Heat 2 tbs. ghee in a frying pan, add mustard seeds and cook until

they begin to crackle. Add bay leaf, fenugreek and onion and cook

for two minutes.

 

Add vegetables, garlic, vegetable stock, garam masala, and tamarind

and cook until reduced by half. Finish with fresh coriander and

serve with rice and pickles.

 

Source:

" Frances Markham, Hampshire, England, for The Global Epicure "

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

Per Serving (excluding unknown items): 886 Calories; 63g Fat (62.3% calories

from fat); 14g Protein; 72g Carbohydrate; 9g Dietary Fiber; 144mg Cholesterol;

3279mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;

1/2 Fruit; 13 Fat.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

New Photos - easier uploading and sharing