Vegetable Takari
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 ts salt
- 4 tomatoes chopped
- 1 ts paprika
- 1 ts garam masala
- 1 pk mixed bell peppers i used 1
- 2 lg onions sliced thinly
- 1 lg aubergine; (egg plant) about
- 1 bn fresh coriander; (cilantro)
- Carbohydrate 26.8635430769231 g
- Cholesterol 0 mg
- Fat 1.99929615384615 g
- Fiber 9.8963541765213 g
- Protein 5.97032615384615 g
- Saturated Fat 0.32886 g
- Serving Size 1 1 Serving (505g)
- Sodium 33.072 mg
- Sugar 16.9671889004018 g
- Trans Fat 0.379506153846154 g
- Calories 123 calories
Here is a recipe I found at Tesco (big UK supermarket)website.I have adjusted for oils etc This can be prepared the day before and kept in fridge.Serve re-heated as a side dish or over rice/pilaf.I served with a green salad Spray a large pan/wok with light oil spray and cook onion over a medium heat for 5 mins until softened. Whilst onion is cooking quarter eggplant lengthwise and cut into thin slices.Quarter and core the peppers and slice thickly.Add to the pan and *stir-fry* with salt and paprika for 10 mins over a medium heat. Stir in tomatoes, cover and simmer for 10 mins until vegetables are softened and tender.Stir in the garam masala and chopped cilantro. Posted to fatfree digest by Maralyn <maralyn.olsen@virgin.net> on Apr 11, 1998
