💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe327.t… captured on 2022-06-11 at 22:31:19.

View Raw

More Information

-=-=-=-=-=-=-



                       Madras Root Vegetable Curry

Recipe By     : David Rosengarten
Serving Size  : 4    Preparation Time :0:00
Categories    : Taste                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      black mustard seeds
   4      tablespoons   ghee (Indian clarified butter available
                        -- in Indian groceries)
   2                    onions -- finely chopped
   8                    garlic cloves -- minced
   2      tablespoons   finely chopped ginger root
   3                    green chiles -- chopped
   3                    parsnips -- peeled and cut
                        -- into 1/2x2-inch
                        -- sticks, 1/4-inch
                        -- thick
   3                    carrots -- peeled and cut
                        -- into 1/2x2-inch
                        -- sticks, 1/4-inch
                        -- thick
   3                    turnips -- peeled and cut
                        -- into 1/2x2-inch
                        -- sticks, 1/4-inch
                        -- thick
     1/2                rutabaga -- peeled and cut
                        -- into 1/2x2-inch
                        -- sticks, 1/4-inch
                        -- thick
   1      tablespoon    coriander
   1      tablespoon    garam masala (spice mixture in Indian
                        -- groceries or make your own)
     1/2  tablespoon    ground cumin
     1/2  tablespoon    turmeric
     1/2  tablespoon    cardamom
     1/2  teaspoon      chili powder
     1/2  teaspoon      fenugreek
   1      cup           chicken stock
   1      cup           canned crushed tomatoes
                        Salt
                        Cilantro leaves -- for garnish

Heat ghee in a large skillet with cover or Dutch oven until very hot. 
Saute mustard seeds for about 5 seconds, until aromatic. Add onions, garlic, gi
nger root and chilies and saute for 5 minutes. Add
 root vegetables and saute 5 minutes. Remove pan from heat, stir in 
spices, chicken stock and tomatoes and lightly season with salt. Bring to a boi
l, then simmer, covered for 1 1/2 hours. Serve over 
white or brown rice, garnished with fresh cilantro leaves.

From Taste Show # 4713




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