Category: Vegetarian
Rating: 3.80
Servings: 8


2 tablespoon olive oil
1 tablespoon bengali 5-spice - (panch puran)
1 teaspoon turmeric
1/4 teaspoon 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 rese; rved
2 cup tomato sauce
2 tablespoon tomato paste
1/2 teaspoon sea salt

Directions: How to Cook Fragrant Vegetable Stew (Jhalfaraazi)

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

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Avocado Kashmir
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Eggplant Bharta

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