*  Exported from  MasterCook  *
 
                        Madras Root Vegetable Curry
 
 Recipe By     : David Rosengarten
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Taste                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  teaspoon      black mustard seeds
    4      tablespoons   ghee (Indian clarified butter available
                         -- in Indian groceries)
    2                    onions -- finely chopped
    8                    garlic cloves -- minced
    2      tablespoons   finely chopped ginger root
    3                    green chiles -- chopped
    3                    parsnips -- peeled and cut
                         -- into 1/2x2-inch
                         -- sticks, 1/4-inch
                         -- thick
    3                    carrots -- peeled and cut
                         -- into 1/2x2-inch
                         -- sticks, 1/4-inch
                         -- thick
    3                    turnips -- peeled and cut
                         -- into 1/2x2-inch
                         -- sticks, 1/4-inch
                         -- thick
      1/2                rutabaga -- peeled and cut
                         -- into 1/2x2-inch
                         -- sticks, 1/4-inch
                         -- thick
    1      tablespoon    coriander
    1      tablespoon    garam masala (spice mixture in Indian
                         -- groceries or make your own)
      1/2  tablespoon    ground cumin
      1/2  tablespoon    turmeric
      1/2  tablespoon    cardamom
      1/2  teaspoon      chili powder
      1/2  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, gi
 nger 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 boi
 l, then simmer, covered for 1 1/2 hours. Serve over 
 white or brown rice, garnished with fresh cilantro leaves.
 
 From Taste Show # 4713
 
 
 
 
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