Indian-Style Green Tomatoes and Vegetables Over Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This side dish is a spicy counterpoint for grilled chicken. The black mustard seeds add a contrasting color to the mixture, which is yellow from the turmeric. Look for black mustard seeds at Asian markets. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon black mustard seeds |
1 cup chopped baking potato |
1 cup chopped cauliflower |
1 cup chopped green tomato |
1 1/2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground turmeric |
1/8 teaspoon ground red pepper |
1 cup water |
2 cups hot cooked basmati rice |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cook for 1 minute. Add potato and next 7 ingredients (potato through red pepper), stirring until blended. Add water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Uncover and cook 4 minutes or until liquid evaporates, stirring frequently. Serve over rice.
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