Dinner Tonight: Indian-Style Spiced Vegetables

8/12/2014

“After trying this Indian-American-fusion recipe you will never eat boiled or steamed cabbage, broccoli or Brussels sprouts again,“ says Mario Goveia.

Indian-Style Spiced Vegetables

• 1 medium onion
• 1 fresh jalapeno pepper
• 3 tablespoons olive oil
• 1 tablespoon garlic, either fresh chopped, paste or flakes
• 1 tablespoon ginger, either fresh chopped, paste or powdered
• 3 or 4 tablespoons Italian dressing (use fat-free to reduce calories)
• 1 cup fresh pico-de-gallo salsa
• 2 teaspoons lemon pepper powder
• 1 teaspoon cumin powder
• 10-12 ounces of either cabbage, broccoli or Brussels sprouts, preferably shredded

Slice and dice onion and chop pepper medium-fine. Pour the olive oil into large saucepan and add the onions, pepper, garlic and ginger and saute until onions turn light brown. Add 3 tablespoons of the Italian dressing, fresh salsa, lemon pepper and cumin powders plus a dash of water (about 3 ounces), stir and simmer for a few minutes until ingredients are thoroughly mixed and then stir in one of the shredded vegetables of choice. Cook covered on medium heat, stirring occasionally, until the vegetable is soft and infused with the spices. Taste, and if you like a more tangy flavor add another tablespoon of Italian dressing.

Serve wrapped in warm tortillas or over white or brown rice. Also excellent as a side dish with broiled or baked fish.

Refrigerate leftovers, which taste just as good the next day as natural pickling of the ingredients takes place.

Note: Garlic and ginger appear in almost every Indian recipe and are available preserved, either chopped or as a paste, in any store that sells Indian groceries. The flakes and powders will work, but not as well as fresh or preserved. Italian dressing is my go-to secret recipe that adds a tangy flavor to any cooked food.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.