From jane.willis@ntlworld.com Mon Jan  7 12:18:11 2002
Date: Fri, 4 Jan 2002 17:02:46 -0000
From: Jane Willis <jane.willis@ntlworld.com>
Newsgroups: uk.food+drink.indian
Subject: vegetable dopiaza for Beth but I'll let the rest of you try it too

From Pat Chapman's Vegetable Curry Bible, Hodder & Stoughton ISBN
0-340-75158-4

Dopiaza - serves 4

675g cooked vegetables of your choice
3 tbs ghee
225g onions, finely sliced
2 tbs mustard oil
3-4 cloves garlic, finely chopped
110g onions, finely chopped
200 ml fragrant stcok or water
2 or 3 fresh chillies, shredded (optional)
2 tbs fresh coriander leaves, finely chopped
2 tsp garam masala
salt to taste

Masala;
2 tsp coriander seed, roasted and ground
½ tsp cumin seed, roasted and ground
1 teaspoon turmeric
1 teaspoon chilli powder


1. Heat the ghee on a lowish heat and stir-fry the sliced onions until
they are brown - it will take at least 15 minutes. Then set aside in a
bowl.
2 add just enough water to the masala ingredients to make a smooth paste
3 Using the same pan, heat the mustard oil and stir fry the garlic for 1
minute. Add the masala paste and stir fry for another couple of minutes,
until the oil 'floats'
4 Add the chopped onions, stock or water, and chillies (if using) and
simmer for about 5 more minutes.
5 Add the pre cooked onions, the coriander leaves, garam masala and the
vegetables of your chioce
6. Simmer for about 5 more minutes. Season to taste and serve with tarka
dahl and parathas.