Indian ratatouille (V)--ottolenghi
Panch phoran is an east Indian whole seed mix � you can make it yourself by mixing equal amounts of fenugreek, fennel, black mustard, nigella and cumin.
Yield: 4 Servings Ready in 45 minutes
favorite of 1 people 2 people want to try
|120 mililiterssunflower oil|
|2 red onions; peeled and cut into 3cm dice (340g)|
|2 charlotte potatoes; peeled and cut into 3cm dice (250g)|
|1/2 butternut squash; peeled and cut into 3cm dice (500g)|
|1 aubergine, cut into 3cm dice; (240g)|
|1 red pepper; cut into 3cm dice (150g)|
|11 /2tbsp panch phoran|
|1/4 teaspoonground turmeric|
|5 cardamom pods|
|2 courgettes, cut into 3cm dice; (280g)|
|250 gramsgreen beans; (or okra), trimmed|
|2 tomatoes, peeled and chopped; (160g)|
|3 green chillies; finely chopped|
|10 -12 curry leaves|
|2 teaspoonscaster sugar|
|3 tablespoonstamarind paste|
|4 tablespoonslightly toasted pumpkin seeds|
|Chopped; coriander leaves|
Indian ratatouille (V)--ottolenghi Preparation
Heat the oven to 200C/400F/gas mark 6. Heat the oil in a large saut? pan, add the onion, potato and squash, and fry on medium-high heat for 10 minutes. Lift out with a slotted spoon and set aside. Add the aubergine to the pan, fry for eight minutes, then transfer to the other cooked veg.
Top up the oil, if necessary ? you need two tablespoons in the pan. Add the pepper and spices, and fry on high heat for three minutes, stirring. Add the courgettes, beans (or okra), tomatoes, chilli and curry leaves, and fry for five minutes on high heat. Return the cooked vegetables to the pan, add the sugar, tamarind and 200ml water, and simmer for five minutes. Season with salt to taste.
Spread the mix on a baking tray, sprinkle over the pumpkin seeds and bake for 12 minutes. Serve sprinkled with coriander.
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