Recipe!

Vegetable Bhaji

8 servings

3-4 Tbsp. oil
3 large onions, finely chopped in a food processor
5-6 cloves garlic, crushed
1 tsp. ground turmeric
1/2 tsp. chili powder
1 tsp. ground cumin
1&1/2 tsp. ground coriander
1&1/2 tsp. salt, or to taste
2-3 Tbsp. sugar
6 oz. can of tomato paste
8 oz. small mushrooms
1 med yam, cut into 3/4 inch cubes
1 large tomato, cut into 3/4 inch cubes
2 carrots, cut into thin slices
handful of green beans, cut into 1/2 inch pieces
1 med eggplant, cut into 3/4 inch cubes
1/2 bunch of fresh cilantro, leaves cut & chopped

-Take the 3 onions, cut into chunks, and add them to a food processor or finely grounded in a blender. Add 1/2 cup of water and the tomato paste to the onions and blend with the onions for 20 seconds more.

-Heat the oil over medium heat and add the garlic until very lightly browned.

-Lower heat and add the pureed onions and tomato paste, turmeric, chili powder, coriander, cumin, and cilantro.

-Stir and fry the spices, adding approximately 1/4 cup of water to prevent the spices from sticking to the bottom of a pan. Continue until you have fried the spices approximately 5 minutes.

-Add the salt and sugar, mix well and add the remaining vegetables. Stir until the ingredients are thoroughly mixed. Sprinkle in approximately 2 Tbsp. water and cover the pan. Simmer for 20 minutes.

-The finished dish should have a small amount of sauce, but it should not be runny. If necessary, take the lid off and cook quickly until the sauce is reasonably thick.

*note: Due to the uneven cooking time needed to soften the yams & carrots, you may need to pre-cook to soften them, so that they will cook evenly with the other vegetables.