| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Indian | Indian, Vegetables, Vegetarian, Ethnic, Main dish | 8 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | tb | Bengali 5-spice (panch puran) |
| 1 | ts | Turmeric |
| 1/4 | ts | Crushed red chili flakes |
| 1 | c | Chopped red onion |
| 4 | Garlic cloves; minced | |
| 2 | c | Shredded green cabbage |
| 3 | c | Cubed zucchini (about 1/4" thick) |
| 1 | Whole Japanese eggplant sliced 1/2" thick | |
| 2 | c | Cooked chickpeas with liquid reserved |
| 2 | c | Tomato sauce |
| 2 | tb | Tomato paste |
| 1/2 | ts | Sea salt |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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