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Title: Vegetable Rice (Jaffna Style)
Categories: Indian, Rice
Yield: 4 Servings
2 c Rice
2 Carrots
1/4 lb Green beans
1 Curry plantain
1/4 lb Potato
1 lg Onion
1/4 c Urad dal
2 Green chiles
1/2 tb Tamarind paste
3 tb Ghee
Cilantro leaves
Salt
1/2 ts Turmeric powder
1 tb Chili powder
1 tb Cumin
5 cl Garlic
Curry leaves
1/2 tb Mustard seeds
1 tb Urad dal
1/2 Coconut; grated
Chop vegetable into small pieces. Cook rice with the dal. When they
are half cooked add the vegetables. Cook ten more minutes, add chili
powder, cumin, turmeric, and salt, stir well and continue cooking
over a low fire. When the rice is done, remove from fire. Add the
grated coconut, garlic paste, and coriander leaves, stir and cover
the pot. Fry the mustard seeds, dal, onion, and curry leaves, add to
rice and stir well.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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