Ethiopian Vegetables

1 pound each carrots, red potatoes, broccoli
1 small head cauliflower
4 Tb butter or margerine
1/4 tsp each cinnamon, ground cardamom, & ground ginger
1/8 tsp each ground cloves and tumeric
2 crushed cloves garlic
1 large onion chopped
salt
plain yogurt or cottage cheese

Cut carrots into 1/4" thick slices .Scrub potatoes (cut into quarters if larger than bite-size). Cut flowerets off broccoli stalks. Cut off & discard tough base of stalks, peel stalks, & cut into 1/4" thick slices. Break cauliflower into flowerets. Cut Arrange potatoes in a vegetable steamer & steam over boiling water until tender (sbout 15 min). Remove potatoes and let cool. Add water to steamer if needed. Arrange carrots, broccoli stems & cauliflowerets in steamer. Steam until just tender (about 9 Melt 4 tablespoons of butter in a wide frying pan over medium heat. Stir in cinnamon, cardamom, ginger, cloves, turmeric, garlic, & onion. Cook stirring until onion is soft, then stir in carrots, broccoli stems, cauliflowerets & potatoes. Cook covered Pile the vegetables on top of Injera (pancakes). Pass yogurt or cottage cheese at the table, or can spoon a dollop on top of the veggies. Serve extra Injera to tear apart & scoop up the veggies. It's traditional not to use utensils! Makes 4 to 6 servings.