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Name: Fragrant Vegetable Stew (Jhalfaraazi)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Indian
Ingredients: 2 tb olive oil; 2 c Tomato sauce; 1 tb Bengali 5-spice; 3 c Cubed zucchini; 1 c Chopped red onion; 1 Whole Japanese eggplant; 1/2 ts Sea salt; 1 ts Turmeric; 4 Garlic minced; 1/4 ts Crushed red chili flakes; 2 c Shredded green cabbage; 2 c Cooked chickpeas; 2 tb Tomato paste

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INGREDIENTS

2 tb olive oil
2 c Tomato sauce
1 tb Bengali 5-spice
3 c Cubed zucchini
(about 1/4" thick)
with liquid reserved
1 c Chopped red onion
(panch puran)
1 Whole Japanese eggplant
1/2 ts Sea salt
1 ts Turmeric
4 Garlic ; minced
sliced 1/2" thick
1/4 ts Crushed red chili flakes
2 c Shredded green cabbage
2 c Cooked chickpeas
2 tb Tomato paste

INSTRUCTIONS

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice. DIRECTIONS: =========== 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 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. Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

NOTES

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Fragrant Vegetable Stew (Jhalfaraazi)

2 tb olive oil
2 c Tomato sauce
1 tb Bengali 5-spice
3 c Cubed zucchini
 (about 1/4" thick)
 with liquid reserved
1 c Chopped red onion
 (panch puran)
1 Whole Japanese eggplant
1/2 ts Sea salt
1 ts Turmeric
4 Garlic minced
 sliced 1/2" thick
1/4 ts Crushed red chili flakes
2 c Shredded green cabbage
2 c Cooked chickpeas
2 tb Tomato paste

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of  vegetables is wonderful with basmati rice.    DIRECTIONS: =========== 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 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.    Per serving:  262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg  chol, 69 mg calcium    Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (576g)
Recipe Makes: 8 Servings

Calories: 232
Calories from Fat: 29 (12%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 2465.2mg		85 %
Potassium 1884.5mg		50 %
Total Carbohydrate 45g		13 %
	Dietary Fiber 12.4g	50 %
	Sugars, other 32.6g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 232

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