Mixed Vegetables in Seasoned Tomato Broth
Description
This preparation is somewhat akin to vegetable soup. It is a classic favorite, yet it is simple to prepare and easy to digest. The ingredients are mentioned in sacred Vaisnava scriptures more than five hundred years old.
Summary
Ingredients
- 1 1⁄4 lb mixed, trimmed, cubed vegetables, such as stringbeans, carrots, potatoes, cauliflower, spinach, cabbage, beets, squash, peas
- 2 medium-size, firm ripe tomatoes, diced
- 1⁄2 T fresh ginger root, minced or pureed
- 3 c water
- 1 t seeded fresh hot green chilies, finely minced or pureed
- 1⁄2 t turmeric powder
- 1 T coriander powder
- 1 t Sugar or sweetener
- 3 T finely minced fresh coriander or parsley leaves
- 1 T vegetable oil or ghee
- 1 t salt
Instructions
Ingredients for preparing fried seasonings:
1 tablespoon ghee or vegetable oil
1 ¼ teaspoons cumin seeds
½ teaspoon black mustard seeds
¼ teaspoon black cumin seeds (kalonji), if available
1/8 teaspoon coarsely ground black pepper
1 small cassia or bay leaf, crumpled
1 teaspoon lemon juice
1. Combine all the vegetable ingredients in a 4-quart saucepan, bring to a boil over high flame, reduce the flame to medium low, cover and simmer until the vegetables are tender. Remove the pan from the flame.
2. Heat the ghee or vegetable oil in a small saucepan over a medium-high flame, drop in the cumin seeds, black mustard seeds, black cumin seeds, freshly ground black pepper, and cassia leaf, and fry until the mustard seeds sputter and crackle. Pour the seasoning into the boiled vegetable, cover, and allow the seasonings to soak into the broth. In a few minutes, stir in the lemon juice and offer to Krsna
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