The last session of our second trio of Durban classes had us honing in on vegetables - just vegetable dishes, nothing else. The cooks here wanted to brush-up on their vegie-cooking skills. So we gave 'em veg! Twelve dishes in fact.
Here's our team.
And here's what we cooked, starting top centre outer circle, clockwise, then inner ring, clockwise, then bottom, left to right.
South Indian Snake Bean Poriyal
Mixed Vegetables in Creamy Gujarati-style Karhi Sauce
Moist Vrindavana-style Vegetable and Badi Stew
Zucchini, Green Peppers and Tomato
Steamed Basmati Rice
Quick and Simple Green Beans
Sauteed Potatoes with Cashews and Coconut
Punjabi Red Bean Curry (Rajma)
Eggplant, Potato and Panir Cheese (“A Meat-Eater’s Delight”)
Bengali Spinach (Sak)
Punjabi-style Tomatoes, Peas and Home-made Curd Cheese (Matar Panir)
Creamy Cauliflower and Potato Supreme (Gobi Alu Bhaji)
Succulent Gujarati Pumpkin Curry
Posted by Kurma on 31/7/06; 6:37:49 PM
from the Travel dept.