Fragrant Vegetable Stew (jhalfaraazi) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 tbsp: Bengali 5-spice, (panch puran)
1 tsp: Turmeric,
1/4 tsp: Crushed red chili flakes,
1 cup: Chopped red onion,
4: Garlic cloves, minced
2 cup: Shredded green cabbage,
3 cup: Cubed zucchini, (about 1/4" thick)
1: Whole Japanese eggplant, sliced 1/2" thick
2 cup: Cooked chickpeas, with liquid reserved
2 cup: Tomato sauce,
2 tbsp: Tomato paste,
1/2 tsp: Sea salt,
Directions:
Perfumed wtih Benali 5-spice (panch puran), this tasty melange of
vegetables is wonderful with basmati rice.
DIRECTIONS: =========== In a large saucepan, saute Bengali 5-spice in
oil until fragrant and popping.
Add turmeric and chili, and saute for 2 minutes.
Stir in onion, garlic and cabbage and cook until soft.
Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid.
Cook over medium heat for 10 minutes.
Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg
chol, 69 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp
vegetables is wonderful with basmati rice.
DIRECTIONS: =========== In a large saucepan, saute Bengali 5-spice in
oil until fragrant and popping.
Add turmeric and chili, and saute for 2 minutes.
Stir in onion, garlic and cabbage and cook until soft.
Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid.
Cook over medium heat for 10 minutes.
Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg
chol, 69 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
Source from luhu.jp