Indian Styled Ratatouille
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 1 tablespoon oil or 1 tablespoon ghee
- 1 teaspoon cumin seed (jeera)
- 1⁄2 teaspoon mustard seeds (sarso)
- 1⁄4 teaspoon methi seeds (Fenugreek seeds)
- 1⁄2 teaspoon turmeric powder (hurdee)
- 1 green chili, chopped
- 1 dried red chili (optional)
- 1 teaspoon freshly grated ginger (or 1/2 tsp dried ginger)
- thyme (Fresh or dried, to taste)
- salt (to taste)
- 2 large ripe tomatoes (seeded, peeled and chopped)
- 1 large eggplant (cut into 3 cm long strips)
- 1 large sweet pepper, chopped (preferably the sweet type)
- 1 tablespoon brown sugar
directions
- Heat oil in thick-based pot. Add ingredient 2 - 8 and fry for 30 seconds.
- Add eggplant and a few tablespoons of water. Cover pot and cook on medium-high heat for 10 minutes, stirring occasionally. Add more water if sticking.
- Add tomatoes and lower heat. Cook till tomatoes have collapsed, eggplant should be softening.
- Add salt, sugar, thyme and chopped pepper. Simmer for 1 or 2 minutes.
- Delicious with toasted seed bread or serve as an accompaniment to a lentil dish (daal or beans curry).
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RECIPE SUBMITTED BY
Hi
I'm a scientist working for a large petrochemical company in SA. I'm a devoted Hindu (particularly Krsna conscious) and vegetarian. Into all things Indian (yoga, bhajans, food, music etc). Will be hoping to contribute a lot of my successful experimented recipes to this site. Vegetarian need not be boring or fattening. I hope more members take to the veggie recipes.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">