Best 2 Indian Ratatouille Recipes
Ratatouille is a French dish of stewed vegetables, typically made with eggplant, zucchini, bell peppers, tomatoes, and onions. The dish originates from the Provence region of southeastern France, and it is a popular summer dish. Indian ratatouille is a variation of the classic French dish, and it typically includes a variety of spices, such as cumin, turmeric, and coriander. The dish can be served as a main course or as a side dish, and it is a delicious and healthy way to enjoy vegetables.
Here are our top 2 tried and tested recipes!
INDIAN RATATOUILLE
Categories Garlic Tomato Vegetable Side Sauté Quick & Easy Mint Eggplant Zucchini Winter Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook until seeds darken and begin to pop, about 2 minutes. Add onion, chili and ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes. Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium. Cover; cook until vegetables are tender, stirring occasionally, about 25 minutes. Mix in mint and lemon juice. Season with salt and pepper.
INDIAN RATATOUILLE
This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!
Provided by Sharon123
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
- Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
- Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
- Add the squash, bell peppers, tomatoes, and basil.
- Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
- Add a little more orange juice or water if necessary to prevent sticking.
- Serve hot or at room temperature.
- If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.
Tips:
- Choose fresh, seasonal vegetables. This will ensure that your ratatouille has the best flavor and texture.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Don't overcrowd the pan. If you do, the vegetables will steam instead of sautéing.
- Cook the vegetables over medium heat. This will prevent them from burning.
- Season the vegetables with salt, pepper, and herbs. This will enhance their flavor.
- Garnish the ratatouille with fresh basil or parsley. This will add a pop of color and flavor.
Conclusion:
Indian ratatouille is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's also a great way to use up leftover vegetables. Give this recipe a try the next time you're looking for a healthy and flavorful meal.
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