Stephen Ceideburg 1 ts Cumin seeds 1 ts Coriander seeds 1 tb Mild vegetable oil 1 md Onion, sliced 2 tb Tomato paste 10 Whole cashew nuts 1 c Half-and-half 1 tb Ghee 5 Whole cloves 5 Cardamom pods 1 One-inch piece cinnamon -stick 1 md Tomato, peeled, chopped 1/2 c Cauliflower florets 1/2 c Broccoli florets 5 Brussels sprouts, cut in -half 1 md Carrot, cut into 2-inch -sticks 1/2 c Diagonally cut green beans 1/2 c Water 1/2 ts Cayenne pepper 1/2 ts Salt, or to taste 1/4 c Raisins Fresh mint sprigs for -garnish This makes a delicious and colorful vegetarian entree. Combine cumin and coriander in a small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside. Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried onion, tomato paste, nuts and half of the half-and-half. Blend into smooth past and set aside. Heat ghee in a heavy 2-quart saucepan over medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes and cook until soft. Add remaining vegetables and stir-fry for 5 minutes. Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover cook over medium heat until vegetables are tender. Garnish with mint sprigs and serve. PER SERVING: 150 calories, 3 g protein, 14 g carbohydrate, 70 g fat (5 g saturated) 21 mg cholesterol, 210 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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