Winter Vegetable Jalfrezi

[Guest guest]

Winter Vegetable Jalfrezi

 

6 ounces green beans

2 large carrots, cut into 2 by 1/4 inch sticks

1 red or green bell pepper, cut into 1/4 inch strips

4 medium red potatoes, peeled

2 tablespoons vegetable oil

2 medium garlic cloves, sliced paper thin

1 tablespoon finely julienned fresh ginger

1 long, hot green chile, seeded and cut into 1/4-inch dice

1 teaspoon cumin seeds

2 medium scallions, cut into 1-inch lengths

1 medium onion, coarsely chopped

1 medium tomato, coarsely chopped

salt

1 1/2 teaspoons ground coriander

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground turmeric

 

In a medium saucepan of boiling salted water, cook the green beans until

crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to a

colander and rinse under cold water. Repeat with the carrots, cooking them

until barely tender, about 5 minutes. Repeat with the bell pepper, cooking it

for about 1 minute. Add the potatoes to the saucepan and boil until tender,

about 10 minutes. Drain the potatoes and cut them into 1-inch chunks.

Heat the oil in a large skillet. Add the garlic, ginger, green chile and cumin

seeds and cook over low heat until fragrant, about 3 minutes. Add the scallions

and onion and cook until softened, about 5 minutes. Add the tomato, season with

salt and cook over moderate heat until the liquid evaporates, about 2 minutes.

Add the vegetables, coriander, pepper and turmeric and season with salt. Cook,

stirring, until the vegetables are heated through, about 3 minutes. Serve hot.

 

 

 

 

Be a better pen pal. Text or chat with friends inside Mail. See how.