Stir-Fried Vegetables

Bangladesh
Ray & Barb Bouma

2 tablespoons oil
6 medium potatoes, cubed and parboiled
2 medium onions, finely sliced
1/2 pound cauliflower, cut into small pieces
1 teaspoon ground ginger
1 cup zucchini or yellow summer squash, finely chopped
1 teaspoon ground coriander or cilantro
1 cup fresh green beans cut into short lengths
1/4 teaspoon chili powder
1/2 cup green peas (fresh or frozen, not canned)
2 teaspoons turmeric
4 tablespoons dried coconut, sprinkled with a little water
2 teaspoons sugar
1 teaspoon curry powder
Salt to taste
4 medium carrots, sliced and parboiled

Heat 1 tablespoon oil in a wok or large pan.  Add onions and cook on medium-low heat until transparent.  In a bowl mix all the spices and sugar with the other tablespoon of oil and add this to the onion, stirring well.  Put in the carrots and potatoes, and cook over medium heat for 2 minutes.  Add the remaining vegetables and mix well.  Increase the heat a little and put in the coconut.  Continue to stir-fry gently for 5 to 10 minutes until vegetables are cooked.  Serve hot with rice.

Serves 6-8.

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