 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
These veggies are a great change with marvelous taste!! A version of Panch Charchari from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice. Ingredients:
2 tablespoons vegetable oil |
1/4 teaspoon black mustard seeds |
1/2 lb new potato |
1/4 lb shallot, quartered |
1/2 baby eggplant, cut into chunks |
1/4 lb fresh green beans or 1/4 lb frozen green beans |
1/4 lb fresh peas or 1/4 lb frozen peas |
1/4 cup canned chopped tomato |
3 -4 teaspoons curry paste |
1 tablespoon fresh cilantro leaves, chopped |
Directions:
1. Heat the oil in a large frying pan over medium heat.
2. Saute the mustard seeds until they pop.
3. Remove from pan and set aside.
4. Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
5. Stir in the eggplant, beans, peas and tomatoes.
6. Mix in the curry paste and half the coriander.
7. Cover and simmer for 20 minutes, stirring occasionally.
8. Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.
|
|