KCB 5: Vegetables DishesPrabhupada ›Cookbooks›Great Vegetarian Dishes I - ›KCB 5: Vegetables Dishes VEGETABLE DISHES If you are tired of seeing vegetables relegated to soggy mounds on the side of your plate, this chapter is for you, a selection of tastefully herbed and spiced dishes prepared in every way imaginable. KCB 5.1: North Indian Curried Cauliflower and PotatoesKCB 5.2: Vegetarian Shepherd's PieKCB 5.3: Baked Stuffed AvocadosKCB 5.4: Spinach, Tomato, Eggplant, and Chickpea StewKCB 5.5: Peppers Stuffed with Herbed Potatoes and CheeseKCB 5.6: Baked Tomatoes Stuffed with Rice and Green PeasKCB 5.7: Gauranga PotatoesKCB 5.8: French Braised Summer Vegetables (Ratatouille)KCB 5.9: Thai Vegetable CurryKCB 5.10: Pumpkin and Potatoes, Marwari-StyleKCB 5.11: South Indian Vegetable Combination (Aviyal)KCB 5.12: Scrambled CurdKCB 5.13: Green BeansKCB 5.14: Vegetables au GratinKCB 5.15: Cabbage, Potato, and Yogurt with AniseKCB 5.16: Cauliflower and Potato Supreme (Gobi Alu Bhaji)KCB 5.17: Zucchini, Green Peppers and TomatoKCB 5.18: Eggplant, Potato, and Curd CheeseKCB 5.19: Indonesian Vegetable Stew (Sayur Asam)KCB 5.20: Vegetarian StroganoffKCB 5.21: Asparagus with Oil and Lemon SauceKCB 5.22: Cantonese Stir-Fried Vegetables with Cashews in Black Bean SauceKCB 5.23: Creamed Spinach with Curd Cheese (Palak Panir)KCB 5.24: Hungarian Vegetarian GhoulashKCB 5.25: Italian Eggplant and Tomato AppetizerKCB 5.26: Tomato, Peas and Home-made Curd (Matar Panir)KCB 5.27: Okra in Tomato Sauce