Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 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, with liquid reserved 2 cups tomato sauce 2 tablespoons tomato paste 1/2 teaspoon sea salt In a large saucepan, saute 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Sounds wonderful, but what's bengali 5-spice? - DJ ----------------------- Always remember: Today's mighty oak is simply yesterday's nut that held its ground... > > > > [ > om] On Behalf Of Bear > Sunday, March 22, 2009 4:12 AM > > Fragrant > Vegetable Stew (India-Jhalfaraazi) > > 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, with liquid reserved > 2 cups tomato sauce > 2 tablespoons tomato paste > 1/2 teaspoon sea salt > > In a large saucepan, saute 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. > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2009 Report Share Posted March 22, 2009 Panch puran consists of equal part of cumin seeds, fennel seeds, fenugreek seeds, black mustard seeds and nigella seeds which you can either grind together or use whole. HTH Christie , " Dena Jo " <DenaJo2 wrote: > > Sounds wonderful, but what's bengali 5-spice? > > - DJ > > ----------------------- > Quote Link to comment Share on other sites More sharing options...
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