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| 2 Esslöffel | vegetable oil |
| 1 1/2 Teelöffel | sugar |
| 1 | Bayleaf |
| 1/4 Teelöffel | Five spice powder |
| 3 Esslöffel | Ginger minced |
| 1/2 Teelöffel | turmeric |
| 2 Teelöffel | Cumin ground |
| 3/4 Teelöffel | salt |
| 3/4 Tasse | Tomatoes chopped |
| 1/2 Tasse | water |
| 1/2 x ca. 450 g | Potatoes cubes |
| 1 1/4 Tasse | Sweet potato, peeled & cubed |
| 2 Tasse | Cauliflower, cut into floret |
| 1 Tasse | green beans sliced |
| 2 Tasse | eggplant cubes |
| 3 Esslöffel | Red chile paste |
| 1/4 Tasse | Green peas cooked |
| 1/2 Teelöffel | garam masala |
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Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay leaf & five spice. Cook for a few seconds. Add ginger, turmeric, cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet potatoes & cover & simmer for 15 minutes.
Add cauliflower, beans, eggplant & red chile paste. Simmer, covered, for 10 minutes. Reduce heat again & uncover & simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables.
Stir in the peas & simmer, covered, until the vegetables are all cooked right through. Remove from heat & blend in the garam masala. Sprinkle with cilantro & serve.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
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