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VEGETABLES
STEAMED IN YOGURT, INDIAN STYLE
1 t. turmeric powder
2 T. fresh mint leaves
1/2 inch piece ginger
4 cloves garlic
Juice of 1 lemon
1 cup plain yogurt
2 medium zucchini, cut in V slices
1/2 lb. string beans, cut on the bias
1 cauliflower, broken into flowerettes
1/4 lb. mushrooms, left whole if tiny, sliced in ½ if larger
1 T. butter
1 onion, finely chopped
1. Grind together the turmeric, mint, ginger and garlic with lemon juice
(I use the processor). Add yogurt to this paste and mix well.
2. Cover the vegetables with the yogurt paste and leave to soak.
3. Heat butter and lightly fry the onion. Add a cut of hot water or vegetable
stock.
4. Add the vegetables marinated in the yogurt paste, cover well and simmer
until tender.
5. Serve with Indian
White Rice preferably made with Basmati rice.
Note: This recipe uses soft vegetables. Firmer vegetables may be
used instead by lengthening the cooking time. Create your own combinations
keeping texture and color in mind. The turmeric will give the paler veggies
a yellow tint.
Serves 4 as a side dish
Serves 2 generously if this is the entree
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