|
Ingredients
|
Quantity
|
|
Olive oil
|
2 tbsp
|
|
Bengali five spices (panch puran)
|
1 tbsp
|
|
Turmeric
|
1 tsp
|
|
Crushed red chilli flakes
|
¼ tsp
|
|
Chopped red onion
|
1 cup
|
|
Garlic cloves – minced
|
4
|
|
Shredded green cabbage
|
2 cups
|
|
Zucchini – cut in ¼” cubes
|
3 cups
|
|
Japanese eggplant – sliced ½” thick
|
1 whole
|
|
Cooked chickpeas (with liquid reserved)
|
2 cups
|
|
Tomato sauce
|
2 cups
|
|
Tomato paste
|
2 tbsp
|
|
Sea salt
|
½ tsp
|
Perfumed with Bengali 5-spice (panch puran), this tasty melange of
vegetables is wonderful with Basmati rice.
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.
