Date:    Tue, 16 Nov 93 08:30:50 CST
From:    mindy.s.mymudes@uwrf.edu

QUICK, CRUNCHY BAHJI

1/4 lb. cauliflower
1/4 lb green beans
1/4 lb red and green bell peppers
3-4 dried red chillis, broken roughly
1 tsp cumin seeds
1/4 lb carrots
1/3 cup chopped tomatoes
2 tsp grated ginger root
3-4 plump garlic cloves (chopped or crushed)
1 green chil, chopped
2-3 tbsp. cilantro leaves

Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4 
pieces. Cut red and green bell peppers into small squares. Peel and dice
carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed. 
As they sizzle, add tumeric, quickly add all the vegies, mix and simmer 
2 minutes. Add ginger, garlic, and green chilis and stir to blend. Lower
heat, cover pan tightly and steam cook vegies 12-15 minutes. Add cilantro
leaves and serve.