| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Indian |
Ethnic, Indian, Main dish, Vegetables, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
T |
Bengali 5-spice |
|
|
panch puran |
| 1 |
t |
Turmeric |
| 1/4 |
t |
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 |
T |
Tomato paste |
| 1/2 |
t |
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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