Recipe - Fragrant Vegetable Stew (Jhalfaraazi)

2 tablespoon Olive oil
1 tablespoon Bengali 5spice
(panch puran)
1 teaspoon Turmeric
One fourth teaspoon Crushed red chili flakes
1 cup Chopped red onion
4 Garlic cloves; minced
2 cup Shredded green cabbage
3 cup Cubed zucchini
(about 1/4" thick)
1 Whole Japanese eggplant
cut or sliced up 1/2" thick
2 cup Cooked chickpeas
with liquid reserved
2 cup Tomato sauce
2 tablespoon Tomato paste
One half teaspoon Sea salt

Perfumed wtih Benali 5spice (panch puran), this tasty melange of
vegetables is wonderful with basmati rice.

DIRECTIONS: =========== In a large saucepan, saute Bengali 5spice 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini