INDIAN STYLE RATATOUILLE
Mediterranean mixed vegetables given an Indian twist, spiced. I posted this to serve with Recipe #302800. I have to add that it is also very good with a curry. Simple and cheap to make, anyone can make this dish.
Provided by Brian Holley
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes.
- Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes.
- Add the turmeric, chili powder, ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn.
- Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken.
- Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes.
- Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.
Nutrition Facts : Calories 191.8, Fat 11.5, SaturatedFat 1.7, Sodium 728.9, Carbohydrate 22.3, Fiber 8.2, Sugar 9.8, Protein 4.5
INDIAN RATATOUILLE
This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!
Provided by Sharon123
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
- Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
- Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
- Add the squash, bell peppers, tomatoes, and basil.
- Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
- Add a little more orange juice or water if necessary to prevent sticking.
- Serve hot or at room temperature.
- If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.
INDIAN RATATOUILLE
Categories Garlic Tomato Vegetable Side Sauté Quick & Easy Mint Eggplant Zucchini Winter Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.
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