Ingredients
-
2
-
1/4
-
1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
1/4
-
3 - 4
-
1
-
-
-
-
-
Directions
Spicy Veggies,These veggies are a great change with marvelous taste!! A version of “Panch Charchari” from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.,Wow.. let me tell you, this is a wonderful dish!! Of course, being the curry queen lol used TONS of curry paste! I served it with poultry and rice…but I just ate this lol 🙂 It was spectacular!!! It took a bit longer for me to cook, however after the 20mins I didnt really time it, sorry 🙁 Anywho…I have SEVERAL people that I plan to share this with!! Thanks so much!!!,These veggies are a great change with marvelous taste!! A version of “Panch Charchari” from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.
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Steps
|
1
Done
|
Heat the Oil in a Large Frying Pan Over Medium Heat. |
|
2
Done
|
Saute the Mustard Seeds Until They Pop. |
|
3
Done
|
Remove from Pan and Set Aside. |
|
4
Done
|
Stir in the Poatotes and Shallots, Reduce Heat, Cover and Simmer For 5 Minutes. |
|
5
Done
|
Stir in the Eggplant, Beans, Peas and Tomatoes. |
|
6
Done
|
Mix in the Curry Paste and Half the Coriander. |
|
7
Done
|
Cover and Simmer For 20 Minutes, Stirring Occasionally. |
|
8
Done
|
Add the Mustard Seeds and Sprinkle With the Remaining Coriander Leaves Before Serving. |
