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Рецепт Garden to Table, Bengali 5 Spice Eggplant, An Indian Take On Ratatouille.

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Garden to Table, Bengali 5 Spice Eggplant, An Indian Take On Ratatouille.
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Ингредиенты

  • 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.)

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