Fragrant Vegetable Stew (Jhalfaraazi)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Bengali 5-spice - (panch puran)
1 teaspoon	5ml	Turmeric
1/4 teaspoon	1.3ml	Crushed red chili flakes
1 cup	62g / 2.2oz	Chopped red onion
4		Garlic - minced
2 cups	474ml	Shredded green cabbage
3 cups	711ml	Zucchini - cut in 1/4" cubes
1		Japanese eggplant - sliced 1/2" thick
2 cups	474ml	Cooked chickpeas - (with liquid reserved)
2 cups	474ml	Tomato sauce
2 tablespoons	30ml	Tomato paste
1/2 teaspoon	2.5ml	Sea salt

Recipe Instructions

Perfumed with Bengali 5-spice (panch puran), this tasty melange of vegetables is wonderful with Basmati rice.

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.

Source:
Vegetarian Gourmet, Autumn 1993

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.