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Indian-Style Green Tomatoes and Vegetables Over Rice

Yield 4 servings (serving size: 1/2 cup vegetables and 1/2 cup 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.

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

Nutrition 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

How to Make It

  1. 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.