Indian Ratatouille
 
 
A perfect mix of late summer veggies, this Indian ratatouille is flavored with rich and warm spices as well as a touch of heat from jalapeno chiles.
Yield: 6 servings
Ingredients
  • ½ cup canola oil
  • 2 medium red onions, cut into 1-inch dice
  • 2½ lb yukon gold potatoes, cut into ½-inch dice
  • 3 red bell peppers, cut into 1-inch dice
  • ½ tsp fenugreek
  • ½ tsp cumin seeds
  • ½ tsp ajwain seeds
  • ½ tsp black mustard seeds
  • ¼ tsp ground turmeric
  • 5 cardamom pods
  • 1 lb okra, trimmed
  • 2 tomatoes, chopped
  • 2 jalapenos, seeded and minced
  • 2 tsp sugar
  • 2 tbsp tamarind paste
Instructions
  1. Heat the oil in a large Dutch oven over medium heat. Add the onions and potatoes and fry for 10 minutes, stirring occasionally. Add the peppers and spices and saute for another 3 minutes, stirring often. Add the okra, tomatoes, and chiles, and saute for another 5 minutes.
  2. Add the sugar, tamarind paste, 1 cup water, and ¾ tsp salt to the pot. Bring to a boil and then lower and simmer for 15 minutes, or until potatoes are cooked through. Season to taste with salt and black pepper.
  3. Serve with naan or over rice.
Notes
Slightly adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/08/indian-ratatouille.html