Indian Ratatouille

Indian Ratatouille
Photo by www.epicurious.com

Ingredients

  • 1 tablespoon fresh lemon juice
  • ¾ pound plum tomatoes
  • 2 tablespoons fresh mint
  • 1 8-ounce red onion
  • ¼ cup vegetable oil
  • 2 medium zucchini
  • 1 tablespoon fresh ginger
  • + 4 more ingredients
    • 2 3/4-pound eggplants
    • 3 large garlic cloves
    • 1 large jalapeño chili
    • 1 tablespoon mustard seeds

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. ...

View full recipe at Epicurious

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