Recipe By : David Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Taste Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ts Black mustard seeds
4 tb Ghee
2 Onions -- finely chopped
8 cl Garlic -- minced
2 tb Fresh ginger -- finely chopped
3 Green chiles -- chopped
3 Parsnips -- peeled and cut
- into 1/2 x 2" sticks,
- 1/4" thick
3 Carrots -- peeled and cut
- into 1/2 x 2" sticks,
- 1/4" thick
3 Turnips -- peeled and cut
- into 1/2 x 2" stocks,
- 1/4" thick
1/2 Rutabaga -- peeled and cut
- into 1/2 x 2" sticks,
- 1/4" thick
1 tb Coriander
1 tb Garam masala
1/2 tb Ground cumin
1/2 tb Turmeric
1/2 tb Cardamom
1/2 ts Chili powder
1/2 ts Fenugreek
1 c Chicken stock
1 c 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, ginger 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
boil, then simmer, covered for 1-1/2 hours. Serve over white or brown
rice, garnished with fresh cilantro leaves.
