Labra Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 1/2 tsp: Sugar,
1 each: Bay leaf,
1/4 tsp: Five spice powder,
3 tbsp: Ginger, minced
1/2 tsp: Turmeric,
2 tsp: Cumin, ground
3/4 tsp: Salt,
3/4 cup: Tomatoes, chopped
1/2 cup: Water,
1/2 lbs: Potatoes, cubed
1 1/4 cup: Sweet potato, peeled & cubed
2 cup: Cauliflower, cut into floret
1 cup: Green beans, sliced
2 cup: Eggplant, cubed
3 tbsp: Red chile paste,
1/4 cup: Green peas, cooked
1/2 tsp: Garam masala,
Directions:
Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay
leaf & five spice. Cook for a few seconds. Add ginger, turmeric,
cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet
potatoes & cover & simmer for 15 minutes.
Add cauliflower, beans, eggplant & red chile paste. Simmer, covered,
for 10 minutes. Reduce heat again & uncover & simmer for a further
10 minutes. Sprinkle hot water over the vegetables if they start to
stick but be careful because you want a thick sauce that clings to
the vegetables.
Stir in the peas & simmer, covered, until the vegetables are all
cooked right through. Remove from heat & blend in the garam masala.
Sprinkle with cilantro & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp
leaf & five spice. Cook for a few seconds. Add ginger, turmeric,
cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet
potatoes & cover & simmer for 15 minutes.
Add cauliflower, beans, eggplant & red chile paste. Simmer, covered,
for 10 minutes. Reduce heat again & uncover & simmer for a further
10 minutes. Sprinkle hot water over the vegetables if they start to
stick but be careful because you want a thick sauce that clings to
the vegetables.
Stir in the peas & simmer, covered, until the vegetables are all
cooked right through. Remove from heat & blend in the garam masala.
Sprinkle with cilantro & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"
Source from luhu.jp