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on a chilly night's ride home from work....and this one came out
nice that I had to share. The parsnips complement the
wonderfully, being sweet and mild when cooked, and while you
something nice with carrots alone, it would not be as good.
t mustard oil
or other vegetable oil
medium onion, coarsely chopped
medium carrots, sliced thickly
medium parsnips, sliced thickly
or to taste
or to taste
indian sambar powder (from 1000 Indian Recipes by Neelam
or another curry
powder of your choice
tsp salt or to
In a pressure
cooker, heat the oil and cumin briefly, then saute the onion
lightly. Add the carrots and parsnips, water, and, in a
metal bowl set on top of the vegetables, the tamarind, cardamom,
coriander and galangal with a bit more water to cover them.
Bring up to 15# pressure and cook 12
vegetables are cooking, in another pan, lightly toast the coconut
separate spice water into the vegetable mixture, pressing the
pulp into the mixture. Puree all in a blender or food
processor. Stir in the coconut, ginger, cayenne, paprika,
powder, and salt, and adjust spices to taste.
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