Ingredients:
Olive oil: 2 tb
Bengali 5-spice (mustard seeds, cumin seeds, fennel
seeds,
fenugreek seeds, kalonji, in equal proportions): 1
tb
Turmeric: 1 ts
Red chilly flakes: 1/4 ts
Red onion: 1 cup
Garlic cloves: 4
Cabbage: 2 cup
Zucchini: 3 cup
Brinjal: 1
Chickpeas: 2 cup
Tomato sauce: 2 cup
Tomato paste: 2 tb
Salt: 1/2 ts
The Steps:
Pre - Preparation :
1) Crush the red chilly flakes and chop the red
onion.
2) Mince the garlic and shred the cabbage.
3) Cube the zucchini about 1/4
Preparation :
1) In a large saucepan, saute Bengali 5-spice in oil
until fragrant
and popping.
2) Add turmeric and chilly, and saute for 2 mins.
3) Stir in onion, garlic and cabbage and cook until
soft.
4) Add zucchini, brinjal, chickpeas and 1/2 cup of
chickpea liquid.
5) Cook over medium heat for 10 mins.
6) Stir in tomato sauce and tomato paste.
7) Cover and cook for 40 mins.
Calories: 262 per serving
Suggested Accompaniments:
Basmati rice.