Fragrant Vegetable Stew (India-Jhalfaraazi)

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Fragrant Vegetable Stew (India-Jhalfaraazi)

 

2 tablespoons olive oil

1 tablespoon bengali 5-spice, (panch puran)

1 teaspoon turmeric

1/4 teaspoon crushed red chili flakes

1 cup chopped red onion

4 cloves garlic, minced

2 cups shredded green cabbage

3 cups zucchini, cut in 1/4 " cubes

1 whole japanese eggplant, sliced 1/2 " thick

2 cups cooked chickpeas (garbanzos), with liquid

reserved (I use canned)

2 cups tomato sauce

2 tablespoons tomato paste

1/2 teaspoon sea salt

 

Perfumed with Bengali 5-spice (panch puran), this

tasty melange of vegetables is wonderful with Basmati

rice.

In a large saucepan, saut‚ Bengali 5-spice in oil

until fragrant and popping. Add turmeric and chili,

and saut‚ 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. Serves 8

 

 

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