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Receta Garden to Table, Bengali 5 Spice Eggplant, An Indian Take On Ratatouille.
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Ingredientes
- 1 Eggplant
- 1 Butternut squash
- 1 large boiling potato ( I used a Yukon Gold)
- 2 dried red chilies broken in half (I use chile arbol from Rancho Gordo Foods)
- 1 Tbs Bengali 5 Spice Mixture *
- 2 Tbs vegetable oil. I use coconut oil
- 2 Tbs chopped fresh curry leaves. (if you don't have these leave them out for there is no substitute)
- 5 cups of mixed vegetables (eggplant pumpkin, squash, peas) cut up into 1 inch pieces
- 1 cup of peas fresh, or defrosted frozen
- 1/2 tsp paprika
- 1 tsp of salt
- 1 tsp sugar
- 1/2 cup chopped fresh cilantro
- Here's What To Do:
- Make your five spice blend.
- Bengali 5 Spice Mixture (aka Panch Phoran mixture)
- Mix together
- 2/3 cup cumin seeds
- 1/3 cup fennel seeds
- 1/4 cup black mustard seeds
- 3 Tbs kalongi,aka nigella, aka black onion seeds
- 2 Tbs fenugreek seeds
- Heat a cast iron pan
- Add the 5 spice powder (NOTE: You can grind the Tbs of spice powder before you add it, though I prefer to use the spices whole for this recipe.)
View Full Recipe at The Colors Of Indian Cooking
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