Recipe: Spicy Vegetable Sauce

August 1, 2008 § 1 Comment

Ingredients

  • Oil: 1 tablespoon
  • Asafoetida powder: 1/2 teaspoon
  • Zucchinis: 3, sliced
  • Capsicum: 1, seeded, and cut into thick strips
  • Pumpkin: 1 cup, cubed
  • Potato: 1, peeled, coarsely chopped
  • Water: 2 cups
  • Turnip: 1, cut in half and sliced lengthwise
  • Chickpeas: 1 cup, cooked and drained
  • Tomatoes: 4, diced
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Black pepper (ground): 1/2 teaspoon
  • Hot green chillies: 2, finely chopped
  • Salt: 1 teaspoon
  • Fructose sugar: 1/2 teaspoon
  • Coriander leaves

Method

  1. Heat the oil in a pan.
  2. Add the asafoetida, zucchinis, capsicum, pumpkin, potato, and turnips.
  3. Saute for 10 minutes.
  4. Add 1 cup water and bring to a boil.
  5. Reduce the heat and simmer for 20 minutes.
  6. Add chickpeas, tomatoes, coriander powder, cumin powder, turmeric powder, black pepper, chillies, salt, and sugar.
  7. Add 1 cup water and stir well.
  8. Let simmer for 15 minutes and set aside.

Serving Suggestion

Garnish with coriander leaves and serve hot.

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.

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