MIXED VEGETABLE MASALA
Make and share this Mixed Vegetable Masala recipe from Food.com.
Provided by Liwl7755
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place potatoes, carrots and green beans in the cold water.
- Allow to soak while you prepare the rest of the vegetables; drain.
- In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric.
- Cook for 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat.
- Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent.
- Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes.
- Add the cooked vegetables to the tomato mixture and saute 1 minute.
- Cover and allow to simmer for about 20 minutes or until potatoes are nice and tender.
- Garnish with cilatro and serve.
MIXED VEGETABLES IN TOMATO SAUCE
A healthy dish with the essence of the aromatic oregano and basil leaves sprinkled in a rich tomato sauce.
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 c, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
- Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
- Add the chopped Green Beans and simmer for 3 minutes.
- Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
- Add the Firm Tofu and simmer for 1 minute
- Season with Ground Oregano Leaves and Ground Basil Leaves.
BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)
This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.
Provided by Aggeliki
Categories Side Dish Vegetables Tomatoes
Time 1h40m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
- Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
- Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
- Bake in the preheated oven until all vegetables are tender, about 1 hour.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.7 g, Fat 11.6 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 97.2 mg, Sugar 6.5 g
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