Recipe: Sabzi Rangarang (Mixed Vegetables in Spicy Sauce)
Serves 6 as a side dish4 medium cloves garlic, minced 1 teaspoon peeled and finely minced fresh ginger 1 small serrano chili, seeded and...
Serves 6 as a side dish
4 medium cloves garlic, minced
1 teaspoon peeled and finely minced fresh ginger
1 small serrano chili, seeded and minced
1 ½ cups finely chopped onion
3 medium tomatoes, cored and chopped
1 medium white potato, peeled and cut into ¾-inch dice
1 medium yam, peeled and cut into ¾-inch dice
2 medium carrots, peeled, cut in half lengthwise and then into ½-inch slices
1 pound cauliflower, cut into small florets (about 1 inch diameter)
¼ pound green beans, ends trimmed, cut into 1-to 2-inch pieces
1/3 cup canola oil
2 teaspoons brown mustard seeds
2 tablespoons ground Madras curry spice mix (see Times Kitchen Note)
1 teaspoon paprika
1 teaspoon salt
1/3 to ½ cup water
1. Prepare garlic, ginger and serrano; place in a bowl and set aside. Prepare onion, tomatoes, potato, yam, carrots, cauliflower and green beans; set aside, but hold separately.
2. Heat oil in a heavy 6-quart pot over medium heat. When hot, add mustard seeds. When they begin to pop, add garlic, chili and ginger; stir 20 seconds. Add onions and sauté about 5 minutes to soften.
3. Add curry, paprika and salt; sauté 1 minute. Add tomatoes and cook 5 minutes, stirring often. Then add potato, yam and carrots, cooking and stirring 5 minutes. Add cauliflower and beans; cook, partially covered, about 30 to 40 minutes, stirring every 4 to 5 minutes. Add water as needed to keep the sauce from sticking to the bottom of the pan. Uncover and stir for another minute. The final dish should have a thick, almost dry sauce.
Times Kitchen Note: We used the Madras curry mixture from World Merchants Spice, Herb & Tea House at the Pike Place Market. Or you can make your own mix from the recipe below. Another option,
although the flavor will be more harsh, is to use a ground Madras-style curry powder, such as Sun Brand, that's available in many supermarkets.
From "Cooking Along the Ganges: The Vegetarian Heritage of India" by Malvi Doshi
Copyright © 2008 The Seattle Times Company
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