Indian-style Green Tomatoes and Vegetables

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Cooking Light, JUNE 2001
 * Formatted by Chupa Babi in MC: 07.07.01
 * Yield 4 servings

Ingredients

 * 1 tablespoon vegetable oil
 * 1 teaspoon black mustard seeds
 * 1 cup chopped baking potato
 * 1 cup chopped cauliflower
 * 1 cup chopped green tomato
 * 1½ teaspoons ground coriander
 * 1 teaspoon ground cumin
 * ½ teaspoon salt
 * ½ teaspoon ground turmeric
 * ⅛ teaspoon ground red pepper
 * 1 cup water
 * 2 cups hot cooked basmati rice

Directions

 * 1) Heat the oil in a large nonstick skillet over medium-high heat.
 * 2) Add the mustard seeds; cook for 1 minute.
 * 3) Add potato and next 7 ingredients (potato through red pepper), stirring until blended.
 * 4) Add water; bring to a boil.
 * 5) Cover, reduce heat, and simmer 20 minutes or until tender.
 * 6) Uncover and cook 4 minutes or until liquid evaporates, stirring frequently.
 * 7) Serve over rice.

Nutritional information
Per serving of ½ cup vegetables and ½ cup rice:
 * calories 195 (19% from fat) | fat 4.2g (sat 0.8g, mono 1.3g, poly 1.8g) | protein 4.1g | cholesterol 0.0mg | calcium 34mg | sodium 308mg | fiber 2.4g | iron 2.1mg | carbohydrate 35.8g