Recipe - Madras Root Vegetable Curry

One half teaspoon Black mustard seeds
4 tablespoon Ghee (Indian clarified
butter available in Indian
groceries)
2 Onions, finely chopped
8 Garlic cloves, minced
2 tablespoon Finely chopped ginger root
3 Green chiles, chopped
3 Parsnips, peeled and cut
into 1/2x2inch sticks,
1/4inch thick
3 Carrots, peeled and cut into
1/2x2inch sticks, 1/4inch
thick
3 Turnips, peeled and cut into
1/2x2inch sticks, 1/4inch
thick
One half Rutabaga, peeled and cut
into 1/2x2inch sticks,
1/4inch thick
1 tablespoon Coriander
1 tablespoon Garam masala (spice mixture
in Indian groceries or make
your own)
One half tablespoon Ground cumin
One half tablespoon Turmeric
One half tablespoon Cardamom
One half teaspoon Chili powder
One half teaspoon Fenugreek
1 cup Chicken stock
1 cup Canned crushed tomatoes
Salt
Cilantro leaves, for garnish

Heat ghee in a large skillet with cover or Dutch oven until very hot. Saute
mustard seeds for about 5 seconds, until aromatic. Add onions, garlic,
ginger root and chilies and saute for 5 minutes. Add root vegetables and
saute 5 minutes. Remove pan from heat, stir in spices, chicken stock and
tomatoes and lightly season with salt. Bring to a boil, then simmer,
covered for 1 One half hours. Serve over white or brown rice, garnished with
fresh cilantro leaves.

From Taste Show # 4713

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #532 by "Master
Harper Gaellon" gaellon@inch.com on Mar 21, 1997