Recipe - Sabzi Kari (Vegetable Curry)

3 tablespoon Vegetable oil
2 Onions chopped
One half teaspoon Ginger powder
2 Cloves garlic; chopped
2 Green chillies; chopped
1 teaspoon Turmeric
1 tablespoon Corianger
1 tablespoon Paprika
One half teaspoon Ground cayenne pepper
One fourth teaspoon Ground funugreek
One fourth teaspoon Black pepper
2 tablespoon Lemon juice
1 pound Potatoes; cubed
3 Carrots; cut or sliced up
2/3 cup Frenched green beans
1 teaspoon Salt
14 ounce Canned tomatoes; stewed or
chopped

submitted by: LeiG@aol.com
Heat oil in large saucepan. Add onions, ginger, garlic and chilies and fry
until the onions are golden brown.

Meanwhile combine the turmeric, coriander, paprika, cayenne, fenugreek and
black pepper. Add the lemon juice and a little water, if necessasry to make
a smooth paste. add the spice paste to the onion mixture and fry for 5
minutes, stirring occasionally. Add a spoonful of two of water if the
mixture becomes too dry. Add the vegetable to the pan and fry for 5
minutes. Stirring constantly. Stir in the salt and tomatoes and bring to
the boil. Reduce the heat ot low, cover the pan and simmer the curry for 25
minutes or until the vegetables are tender, transfer the curry to a warmed
serving dish and serve over boiled noodles or rice.

Recipe Archive 29 July 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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