Indian ratatouille (V)--ottolenghi

Ready in 45 minutes

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.


120 mililiters sunflower 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 teaspoon ground turmeric
5 cardamom pods
2 courgettes, cut into 3cm dice; (280g)
250 grams green beans; (or okra), trimmed
2 tomatoes, peeled and chopped; (160g)
3 green chillies; finely chopped
10 -12 curry leaves
2 teaspoons caster sugar
3 tablespoons tamarind paste
4 tablespoons lightly toasted pumpkin seeds
Chopped; coriander leaves

Original recipe makes 4 Servings



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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Calories Per Serving: 146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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