Fragrant vegetable stew (jhalfaraazi)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Bengali 5-spice (panch puran) |
| 1 | teaspoon | Turmeric |
| ¼ | teaspoon | Crushed red chili flakes |
| 1 | cup | Chopped red onion |
| 4 | Garlic cloves; minced | |
| 2 | cups | Shredded green cabbage |
| 3 | cups | Cubed zucchini (about 1/4\" thick) |
| 1 | Whole Japanese eggplant sliced 1/2\" thick | |
| 2 | cups | Cooked chickpeas with liquid reserved |
| 2 | cups | Tomato sauce |
| 2 | tablespoons | Tomato paste |
| ½ | teaspoon | Sea salt |
Directions
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 ½ 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