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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mediterranean mixed vegetables given an Indian twist, spiced. I have to add that it is also very good with a curry. Simple and cheap to make, anyone can make this dish. Ingredients:
3 tablespoons oil |
1 teaspoon cumin seed |
1 teaspoon mustard seeds |
1 large courgette, cut into 1/2-inch rings |
1 large aubergine, cut into 1-inch cubes |
1 green pepper, cut into rings |
1 large onion, finely sliced |
4 garlic cloves, crushed and chopped |
1/2 teaspoon turmeric |
1/2 teaspoon chili powder |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon salt |
1 tablespoon tomato puree |
14 ounces chopped canned tomatoes |
1/4 pint water |
1 tablespoon fresh coriander, chopped |
1 teaspoon garam masala |
Directions:
1. Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes.
2. Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes.
3. Add the turmeric, chili powder, ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn.
4. Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken.
5. Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes.
6. Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.
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