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 C.(s) chopped red onion
4 garlic cloves minced
2 C.(s) shredded green cabbage
3 C.(s) cubed zucchini (about 1/4 thick)
1 whole japanese eggplant sliced 1/2 thick
2 C.(s) cooked chickpeas with liquid reserved
2 C.(s) tomato sauce
2 Tbsp. tomato paste
1/2 tsp. sea salt
Cooking Instructions
Perfumed with benali 5 spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice. Directions: In a large saucepan, sauté bengali 5 spice in oil until fragrant and popping. Add turmeric and chili, and sauté for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add zucchini, eggplant, chickpeas and 1/2 C. of chickpea liquid. Cook over medium heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)