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India   -   Parsi Sabzi (Vegetable Medley)   adapted from Indian Light Cooking by Ruth Law

  • 1 Tablespoon Olive Oil
  • 1/2 Pound Russet Potatoes -- cubed
  • 1/2 Pound Sweet Potato -- cubed
  • 2 Medium Carrot -- cubed
  • 1 Medium Onion -- finely chopped
  • 3 Tablespoons Cilantro -- finely chopped
  • 2 Medium Green Chile -- slit in half
  • 1/2 Cup White Wine Vinegar
  • 1 Teaspoon Sugar
  • Salt -- to taste
  • 1 Cup Frozen Peas
  • 8 Medium Cherry Tomatoes
Directions Heat oil in non-reactive pan at moderate heat, add potatoes, carrots and onion. Stir fry for 4 minutes. Add cilantro and chiles. Add vinegar, sugar and salt. Cover and simmer until vegetables are tender. Add peas and cherry tomatoes. Cook for 3 minutes until cooked. Serve hot with naan.
Serves 8
Time to Make 0:00

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