Läsarkommentarer

Aubergine and green pepper sabji

Bell Bowen (2020-07-16)


The aniseed flavour of carom seeds makes a lovely change from the more typical cumin in this recipe.
It demands so little effort, it's great for midweek meals and can be enjoyed with whatever you have at home: bread, naan, roti or rice - it goes well with everything.

The aniseed flavour of carom seeds makes a lovely change from the more typical cumin in this recipe

RELATED ARTICLES Share this article Share

SERVES 4

1 tbsp rapeseed oil

1 tsp carom (ajwain) seeds (available from Waitrose)

1cm fresh ginger, peeled and finely chopped

1 green chilli, finely chopped

400g tin of chopped tomatoes

1 tsp salt

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

½ tsp chilli powder

½ tsp sugar

1 aubergine, cubed

1 green pepper, cubed

1 potato, cubed

100ml water

  • Heat the oil in a pan and add the carom seeds.

    Once they start to sizzle, add the ginger and green chilli then cook for a few seconds before adding the tomatoes. Cover and cook for 15 minutes on a low heat until the tomatoes are soft and pulpy.
  • Add the salt, https://ritabharisen.doodlekit.com/blog/entry/9905592/basics-of-food-management cumin, coriander, turmeric, chilli powder and sugar then cook for a minute, stirring. 
  • Next add the aubergine, green pepper, potato and water.

    Cover and cook on a low heat for 10-15 minutes, or until all the vegetables are tender. Serve hot.
  • This will keep in an airtight container in the fridge for 4-5 days. Reheat before serving.

you.co.uk Privacy Policy

© Socialmedicinsk tidskrift. All rights reserved!