INDIAN SPICED VEGETABLES

INDIAN SPICED VEGETABLES image

Yield 4 people

Number Of Ingredients 23

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1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 tsp cumin seed
1 tsp coriander seeds
2 cloves garlic, minced
1" of fresh ginger, grated
1 serrano or other chili, minced
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
2 japanese eggplants, sliced into half circles
2 zucchini, sliced
2 tomatoes, seeded and chopped
1 small onion, diced
2 Tbsps unsalted butter
1 tsp salt
1 Tbsp chopped fresh basil
1 tsp lime juice
2 Tbsp chopped fresh coriander

Steps:

In a small bowl combine spices, and in a measuring cup stir together water, sugar, and vinegar. In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add garlic, ginger and chili pepper and saute an additional minute. Add eggplant, zucchini, onion and salt, and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet, add tomatoe and basil and cook mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes. Add lime juice and mix. Adjust seasonings as needed. Remove skillet from heat and let mixture stand, covered, 5 minutes. Serve sprinkled with fresh coriander.