Vegetable takari
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions sliced thinly |
| 1 | large | Aubergine; (egg plant) about 1lb |
| 1 | pack | Mixed bell peppers I used 1 red 1 green 1 yellow |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| 4 | Tomatoes chopped | |
| 1 | teaspoon | Garam Masala |
| 1 | bunch | Fresh coriander; (cilantro) roughly chopped (I didn't have any) |
Directions
Here is a recipe I found at Tesco (big UK supermarket)website.I have adjusted for oils etc This can be prepared the day before and kept in 'fridge.Serve re-heated as a side dish or over rice/pilaf.I served with a green salad
Spray a large pan/wok with light oil spray and cook onion over a medium heat for 5 mins until softened. Whilst onion is cooking quarter eggplant lengthwise and cut into thin slices.Quarter and core the peppers and slice thickly.Add to the pan and *stir-fry* with salt and paprika for 10 mins over a medium heat. Stir in tomatoes, cover and simmer for 10 mins until vegetables are softened and tender.Stir in the garam masala and chopped cilantro.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Apr 11, 1998
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