Fragrant Indian Vegetables Recipes
FRAGRANT VEGETABLES
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 - 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet and saute onions until golden and very soft.
- Stir in garlic, cumin, cinnamon, ginger and hot pepper flakes and cook, stirring, about 1 minute.
- Add carrots and cook 5 minutes.
- Stir in caulifower and broccoli. Crush the drained tomatoes in your hand directly into the skillet. Season with black pepper. Cover and simmer about 10 minutes so flavors can meld. Add salt, if desired. Serve over couscous, sprinkled with fresh coriander leaves, if desired.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 774 milligrams, Sugar 8 grams
FRAGRANT INDIAN VEGETABLES
Provided by Marian Burros
Categories side dish
Time 45m
Yield 2 large or 3 smaller servings
Number Of Ingredients 12
Steps:
- Heat oven broiler and cover broiler pan with aluminum foil.
- Arrange eggplant slices on broiler pan and brush lightly on both sides with oil. Broil eggplant as close to heat as possible, watching that the slices do not burn. When one side is brown, turn and brown on second side. Total broiling time about 15 minutes.
- Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften. Remove and set slices aside. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
- Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done.
- When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
- Serve with cilantro and yogurt.
INDIAN ROOT VEGETABLES
Looking at several root vegetables milling around the kitchen, I came up with this recipe that spices up these veggies with typical Indian spices and a few other fun additions. Tomatoes help make a pseudo-gravy. Serve with basmati rice. Reduce number of red peppers to reduce heat-spice, if you can't hack it.
Provided by jesse_todhunter
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large lidded frying pan over medium-high heat. Add chiles and mustard seeds to the hot oil, and let crackle for about 15 seconds. Add ginger and garlic and cook until fragrant, about 15 seconds more; do not burn the garlic. Add onion and saute until lightly brown, 3 to 5 minutes. Add chili powder, turmeric, and garam masala; mix well.
- Add yam, sweet potato, and red potatoes to the frying pan with the onion mixture. Stir to spread spices evenly. Cook over medium-high heat for about 3 minutes. Add tomatoes and stir to release juices. Reduce heat to low, cover the pan, and simmer until root vegetables are tender, about 20 minutes.
- Add spinach to the frying pan; cook and stir until wilted, about 2 minutes. Season with salt and garnish with cilantro.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.6 g, Fat 6.5 g, Fiber 11.9 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 143 mg, Sugar 7.3 g
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