Indian-Style Green Tomatoes and Vegetables Over Rice

This side dish is a spicy counterpoint for grilled chicken. The black mustard seeds add a contrasting color to the mixture, which is yellow from the turmeric. Look for black mustard seeds at Asian markets.

Yield:

4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 195
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 1.8 g
Protein 4.1 g
Carbohydrate 35.8 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 308 mg
Calcium 34 mg

Ingredients

1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 cup chopped baking potato
1 cup chopped cauliflower
1 cup chopped green tomato
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1 cup water
2 cups hot cooked basmati rice

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cook for 1 minute. Add potato and next 7 ingredients (potato through red pepper), stirring until blended. Add water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Uncover and cook 4 minutes or until liquid evaporates, stirring frequently. Serve over rice.

Note:

June 2001