Best Indian Style Ratatouille Recipes

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INDIAN STYLE RATATOUILLE



Indian Style Ratatouille image

Mediterranean mixed vegetables given an Indian twist, spiced. I posted this to serve with Recipe #302800. I have to add that it is also very good with a curry. Simple and cheap to make, anyone can make this dish.

Provided by Brian Holley

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons oil
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 large courgette, cut into 1/2-inch rings
1 large aubergine, cut into 1-inch cubes
1 green pepper, cut into rings
1 large onion, finely sliced
4 garlic cloves, crushed and chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon tomato puree
14 ounces chopped canned tomatoes
1/4 pint water
1 tablespoon fresh coriander, chopped
1 teaspoon garam masala

Steps:

  • Heat the oil in a large pot and add the cumin and mustard seeds, fry for 2 minutes.
  • Add the courgette, aubergine, pepper, onions ans garlic. Fry for 5 minutes.
  • Add the turmeric, chili powder, ground coriander, cumin and salt, cook 5 minutes stir so that the mixture does not burn.
  • Mix the tomato puree with the chopped tomatoes and the water, add to the pot.Cover with a lid and cook for 10 minutes till the sauce starts to thicken.
  • Stir in the fresh coriander leaves and the garam masala, cook for 5 minutes.
  • Serve with a meat curry or INDIAN STUFFED ROASTED CHICKEN, super.

Nutrition Facts : Calories 191.8, Fat 11.5, SaturatedFat 1.7, Sodium 728.9, Carbohydrate 22.3, Fiber 8.2, Sugar 9.8, Protein 4.5

INDIAN RATATOUILLE



Indian Ratatouille image

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

2 cups diced onions
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh chili pepper, minced,seeded for a milder hot
1 tablespoon grated fresh gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon salt
1 pinch of crumbled saffron (optional)
1 cup orange juice
5 cups cubed eggplants, 1 inch cubes
4 cups yellow squash or 4 cups pattypan squash
1 1/2 cups diced bell peppers
3 cups diced fresh tomatoes or 1 (28 ounce) can tomatoes, undrained
1/4 cup chopped fresh basil

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.

INDIAN RATATOUILLE



Indian Ratatouille image

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

1/4 cup vegetable oil
1 tablespoon mustard seeds
1 8-ounce red onion, cut into 1/2-inch pieces
1 large jalapeño chili, chopped
1 tablespoon chopped peeled fresh ginger
2 3/4-pound eggplants, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
2 medium zucchini, halved lengthwise, cut crosswise into 1/3-inch-thick slices
3/4 pound plum tomatoes, chopped
3 large garlic cloves, chopped
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice

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.

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