Fragrant Vegetable Stew (Jhalfaraazi) Recipe

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Fragrant Vegetable Stew (Jhalfaraazi) Ingredients

2 tbsp olive oil
1 tbsp bengali 5-spice - (panch puran)
1 tsp turmeric
1/4 tsp 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 - sliced 1/, 2 thick
2 cup cooked chickpeas - with liquid rese, rved
2 cup tomato sauce
2 tbsp tomato paste
1/2 tsp sea salt

A Recipe for
Fragrant Vegetable Stew (Jhalfaraazi)

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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Fragrant Vegetable Stew (Jhalfaraazi)

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Fragrant Vegetable Stew (Jhalfaraazi) Directions

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

Serves: 8

Fragrant Vegetable Stew (Jhalfaraazi) Recipe brought to you by Recipes To-Go

Fragrant Vegetable Stew (Jhalfaraazi) Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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