Sunday, June 15, 2008

Eggplant, zucchini, Red Bell Pepper and Red Onion Stir Fry Curry (Ratatouille With Indian Spices)

Here is an everyday veggie side dish. The ingredients may look simple, but the curry is absolutely delicious with many applications: roll up in dosa, chapatis/whole wheat tortillas, or lavash bread, as sandwich filling, appetizer, with rice and dal, etc.

Yellow or green bell peppers, regular eggplant, etc may be used as well.


1/2 large red onion
2 medium Japanese/Chinese eggplants
1 medium zucchini
1 Red Bell Pepper (Capsicum)


2 Tbsp Oil
1/2 tsp Brown Mustard Seeds
1 pinch Asafoetida
1/2 tsp Turmeric
1 tsp Salt or to taste
1 hot green chili
1 tsp Sambar Powder (Optional)


Wash and dry the vegetables. Cut them in bite sized pieces on the diagonal. Peel and chop the onion. Cut the stem off the chili, remove seeds and chop finely.

Heat oil for Thalippu in a skillet or wok and add mustard seeds. When they pop, add asafoetida, green chili, curry leaves, the onions and a pinch of salt. Stir and cook until onions soften. Add the rest of the veggies with the sambar powder if using, turmeric and salt. Cook covered stirring occasionally until tender.

Serve hot or at room temperature with hot rice, any dals, curries, raita, etc.


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