Sabzi Rangarang (mixed vegetables in spicy sauce)

I found this one in the Seattle Times, they got it out of a cookbook. When I make it, it’s often just a couple of vegetables, say, white potatoes, tomatoes, and onion. Be careful not to overcook or it becomes a mushy mess.

Serves 6 as a side dish

4 medium cloves garlic, minced

1 teaspoon peeled and finely minced fresh ginger

1 small serrano chili, seeded and minced

1 ½ cups finely chopped onion

3 medium tomatoes, cored and chopped

1 medium white potato, peeled and cut into ¾-inch dice

1 medium yam, peeled and cut into ¾-inch dice

2 medium carrots, peeled, cut in half lengthwise and then into ½-inch slices

1 pound cauliflower, cut into small florets (about 1 inch diameter)

¼ pound green beans, ends trimmed, cut into 1-to 2-inch pieces

1/3 cup canola oil

2 teaspoons brown mustard seeds

2 tablespoons ground Madras curry spice mix (see Times Kitchen Note)

1 teaspoon paprika

1 teaspoon salt

1/3 to ½ cup water

1. Prepare garlic, ginger and serrano; place in a bowl and set aside. Prepare onion, tomatoes, potato, yam, carrots, cauliflower and green beans; set aside, but hold separately.

2. Heat oil in a heavy 6-quart pot over medium heat. When hot, add mustard seeds. When they begin to pop, add garlic, chili and ginger; stir 20 seconds. Add onions and sauté about 5 minutes to soften.

3. Add curry, paprika and salt; sauté 1 minute. Add tomatoes and cook 5 minutes, stirring often. Then add potato, yam and carrots, cooking and stirring 5 minutes. Add cauliflower and beans; cook, partially covered, about 30 to 40 minutes, stirring every 4 to 5 minutes. Add water as needed to keep the sauce from sticking to the bottom of the pan. Uncover and stir for another minute. The final dish should have a thick, almost dry sauce.

Times Kitchen Note: We used the Madras curry mixture from World Merchants Spice, Herb & Tea House at the Pike Place Market. Or you can make your own mix from the recipe below. Another option,

although the flavor will be more harsh, is to use a ground Madras-style curry powder, such as Sun Brand, that’s available in many supermarkets.

From “Cooking Along the Ganges: The Vegetarian Heritage of India” by Malvi Doshi

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