Mumbai Indian Vegetables with Rolls
Serves 4
1 cup cauliflower florets
¼ cup diced carrots
¼ cup diced green bell pepper
¼ cup French-cut green beans
6 tablespoons butter
1 small red onion, peeled and chopped
2 small tomatoes, chopped
1 tablespoon ginger garlic paste
2 serrano chili peppers, chopped
1 teaspoon red chili powder
¼ teaspoon turmeric powder
½ teaspoon table salt
4 medium boiled potatoes, peeled
8 square bread buns, cut horizontally
Minced cilantro, for garnish
Cocktail Complement:
Gretel's Hot Gingerbread Toddy (page 72)
1. In a small amount of salted water, cook the cauliflower, carrots, bell peppers, and French-cut beans together until soft. Drain, discard the water, and set the vegetables aside.
2. In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the onions and sauté until transparent. Add the tomatoes and cook until the tomatoes soften, about 3 to 5 minutes. Add the ginger garlic paste and the serranos. Use a potato masher or the back of a spatula to mash the mixture. Continue cooking until you see the oil separating from the sides of the tomatoes.
3. Add the red chili powder, turmeric powder, and salt; sauté for 1 minute. Add all of the cooked vegetables and the potatoes. Continue to cook, stirring, for another 3 to 4 minutes. If the mixture starts to dry out, add 1 tablespoon of water. Remove from heat and transfer to a serving bowl.
4. Return the unrinsed skillet to the stove. Turn the heat to low. Butter the halved rolls with the remaining butter. Place the rolls buttered side down on the skillet. Toast until slightly crispy and golden brown. Remove from heat.
5. Serve the rolls alongside vegetables; garnish with cilantro.
Rolls and Bowls
Serve the vegetables in a couple of bowls so that they will stay warm for at least the first 30 minutes of your party. Create interest by making different levels with boxes with linen over the boxes. Pile the rolls all around with a side of softened butter. Make sure that you set out little plates, forks, and napkins.
