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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