| 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
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”