Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Oil 2 ea Carrots, cubed
1 pn Mustard seeds 1 ea Eggplant, cubed
1 1/2 ts Ginger, grated 1/4 lb Green beans, chopped
1 lg Yellow onion, thinly sliced 2 ea Green bell peppers, chopped
2 ea Green chiles, seeded 2 ts Salt
2 1/2 ts Coriander, ground 1 pn Sugar
2 1/2 ts Cumin, ground 1 1/2 c Coconut milk
1/4 ts Turmeric 4 tb Cilantro, chopped
1 sm Potato, cubed 1/4 ts Paprika

Heat oil in a large skillet over medium heat. Fry mustard seeds
until they pop. Add ginger, onion chiles fry for 2 minutes.
Stirring constantly, add coriander, cumin turmeric cook gently
for a few seconds longer. Add the vegetables cook, stirring
constantly, for 5 minutes. Add salt, sugar coconut milk. Cover
cook gently for about 10 minutes, or until the vegetables are tender.
Mix in the cilantro sprinkle with the paprika before serving.
Garnish with toasted coconut.

Pranati Sen Gupta, "The Art of indian Cuisine"
* CROSSPOSTED Submitted By INTERCOOK On 10-18-95

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