Vegetarian Buran Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Converted for you by Kaz Langridge
This is a persian dish that in its original form uses lamb. I have
omitted this part for obvious reasons. :)
1 lb eggplant 1 cup yogurt 3 tbs sesame oil 2 cloves garlic 1/4 tsp
coriander 1/2 tsp salt 1/2 tsp cumin 1 tsp cinnamon
Cut eggplant into thick slices, approximately 1/2" thick, put in
boiling salted water for 7 minutes. Remove and let stand 1 hour Fry
eggplant in sesame oil until cooked, peel, mash, add salt and
corriander. Crush garlic, add to yogurt, mix with eggplant. sprinkle
with cumin and cinnamon and serve.
Title: Vegetable Uppama
Categories: Ethnic, Vegetarian
Yield: 1 Recipe
1 c Semolina
1/2 ts Channa dal
1/2 ts Urad dal
1 ts Mustard seeds
1 pn Asafoetida
2 Dried red chillies; crushed
1 Fresh green chilli; minced
1 1-inch piece of ginger
-- peeled and minced
1 md Onion; minced
1 c Left-over dry vegetables
A few curry leaves
A few fried cashewnuts
Salt; to taste
In a dry skillet, cook semolina until it turns a light pink color. Set
aside.
In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli,
mustard seeds and asafoetida until dals turn reddish in color. Add
ginger and onions and cook another couple of minutes. Add 2 cups of
water, curry leaves, semolina, salt and vegetables; cook until water
is absorbed. Stir in 2 tablespoons ghee and cashewnuts; serve hot
with coconut chutney.
Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste
Items" by Aroona Reejhsinghani
Source from luhu.jp
This is a persian dish that in its original form uses lamb. I have
omitted this part for obvious reasons. :)
1 lb eggplant 1 cup yogurt 3 tbs sesame oil 2 cloves garlic 1/4 tsp
coriander 1/2 tsp salt 1/2 tsp cumin 1 tsp cinnamon
Cut eggplant into thick slices, approximately 1/2" thick, put in
boiling salted water for 7 minutes. Remove and let stand 1 hour Fry
eggplant in sesame oil until cooked, peel, mash, add salt and
corriander. Crush garlic, add to yogurt, mix with eggplant. sprinkle
with cumin and cinnamon and serve.
Title: Vegetable Uppama
Categories: Ethnic, Vegetarian
Yield: 1 Recipe
1 c Semolina
1/2 ts Channa dal
1/2 ts Urad dal
1 ts Mustard seeds
1 pn Asafoetida
2 Dried red chillies; crushed
1 Fresh green chilli; minced
1 1-inch piece of ginger
-- peeled and minced
1 md Onion; minced
1 c Left-over dry vegetables
A few curry leaves
A few fried cashewnuts
Salt; to taste
In a dry skillet, cook semolina until it turns a light pink color. Set
aside.
In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli,
mustard seeds and asafoetida until dals turn reddish in color. Add
ginger and onions and cook another couple of minutes. Add 2 cups of
water, curry leaves, semolina, salt and vegetables; cook until water
is absorbed. Stir in 2 tablespoons ghee and cashewnuts; serve hot
with coconut chutney.
Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste
Items" by Aroona Reejhsinghani
Source from luhu.jp