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Fragrant Vegetable Stew (Jhalfaraazi) Recipe
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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 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
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