Recipe From Pakistan: Mixed Vegetable Tihari
- ½ cup oil
- 2 onions, chopped
- 1 tsp fresh ginger, grated
- 2 cloves garlic, diced
- 1 tbsp chili powder
- 1 tsp turmeric
- 3 whole cloves
- 3 potatoes, chopped
- 2 carrots, peeled and chopped
- 1 cup peas
- 1 cup green beans, chopped
- 4 green chilies, whole
- 2 ½ cups white rice
- 4 cups water
- ¼ cup lemon juice
- Salt to taste
Sauté onion in oil until crisp and golden brown. Add ginger, chili powder, turmeric, cloves, and potatoes and cook for 2 minutes. Add carrots, peas, green beans, and whole green chilies and cook for 1 minute. Add water and bring it to boil. Add lemon juice and rice and mix well. Cover with a lid and cook on medium heat for about 15 minutes, until water is absorbed. Remove chilies. Serve hot.
This recipe serves 4 people.
Read Stories of Hope and learn more about Pakistan.
Recipe from East Timor: Batar Da’an
- 1 bag frozen corn
- 1 can red kidney beans, drained
- 1 butternut squash, cut into small pieces
- 3 cups water
- 1 large onion, diced
- 5 cloves garlic, minced
- 3 tbsp fair trade olive oil
- Salt and pepper to taste
- 2 cups cooked rice
Sauté onion and garlic in olive oil over medium heat until tender. Add water and squash, and increase heat until water is simmering. Add corn and kidney beans, reduce to medium heat, and cook (stirring occasionally) until squash is tender (15-20 minutes). Add salt and pepper to taste. Serve with rice.
This recipe serves 4 people.
Read Stories of Hope and learn more about East Timor.
Use Fridays as an excuse to try our recipes for Lent! Try these simple, meatless meals from this year’s CRS Rice Bowl countries: Burkina Faso, East Timor, Lesotho, Dominican Republic and Pakistan.
