Indian Style Ratatouille Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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

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.

More about "indian style ratatouille recipes"

RATATOUILLE RECIPE – STOVE TOP METHOD - KANNAMMA …
Aug 18, 2020 Here is how to make stove top Ratatouille I have used the Indian Brinjals / Eggplants for making the Ratatouille today. The regular eggplants …
From kannammacooks.com
  • I have used the Indian Brinjals / Eggplants for making the Ratatouille today. The regular eggplants will work just fine. I like the taste of small eggplants in this recipe. Use whatever you can get hold of. Traditionally, the bigger variety is what is used. Cut the eggplants into two inch pieces. Cut the Zucchini into two inch pieces too. Add them to a bowl. Add a teaspoon of salt and mix well. Place the veggies on a strainer. Let it sit for 30 minutes. The salt will take out some of the moisture and the vegetables will be concentrated in flavour and very tasty.
  • In the mean time, prep the tomatoes. We will need to peel and deseed the tomatoes. Bring a pot of water to a boil. To the boiling water, add in the tomatoes. Make an X mark on the tomatoes (watch video above for reference) so its easier to peel later. Boil for a couple of minutes until the skin starts to crack. Remove the tomatoes and set aside to cool. Peel the skin and cut the tomato into half. Remove the seeds. Set aside. Chop the peeled and de-seeded tomatoes. Set aside. If you are in a hurry, you can use canned tomatoes but I like to use fresh tomatoes for this recipe.
  • Heat a couple of teaspoon of extra virgin olive oil in a pan and add in the zucchini and eggplant. Do not crowd the pan. Stop with just one layer. Cook for 3-4 minutes. The zucchini and eggplant should be brown on the edges and soft. Remove and set aside on a plate. Repeat with the remaining veggies. The key to this recipe is to get a nice char on the veggies. So take your time and cook the veggies in batches.
  • In the same pan add in the finely chopped garlic and the dried herbs. Saute the garlic and the herbs for a few seconds. Add in the sliced onions and saute for 3-4 minutes. Once the onions are soft, add in the capsicum. Saute for a couple of minutes.

INDIAN RATATOUILLE/ BAKED VEGETABLES - THE VERSATILE HOUSEWIVES
Feb 7, 2017 The Recipe: 1 zucchini; 1 purple or green brinjal; 3 medium size tomatoes. Make sure the vegetables are the same size. 1 cup home made curds; 1 large clove garlic, …
From theversatilehousewives.com

INDIAN-SPICED RATATOUILLE RECIPE, USING HARVEST PRODUCE [STAY-PUT ...
Sep 23, 2020 Stir in the minced ginger and chile peppers, followed by the bell peppers, cooking until softened, 5 to 7 minutes. Add the garlic, cooking for about 1 minute.
From lancasteronline.com

INDIAN STYLE RATATOUILLE RECIPE - VEGAN RECIPES
Ratatouille is a traditional French dish, but this Indian style variation adds a spicy twist to the classic recipe. This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 …
From for-vegan.com

CABBAGE STIR FRY - INDIAN STYLE - CULINARY SHADES
2 days ago On medium heat, heat a large pan. Once the pan is hot, add oil. Once the oil is hot, add the mustard seeds, Urad dal, and red chili and saute for a few seconds until the mustard …
From culinaryshades.com

SOUTH INDIAN TILAPIA MASALA RECIPE - TASTING TABLE
9 hours ago Ingredients. 4 tilapia filets; 5 dried curry leaves; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 2 dried red chiles; ½ teaspoon turmeric powder
From tastingtable.com

INDIAN SUMMER RATATOUILLE WITH CURRIED SOCCA + CILANTRO LIME …
Oct 5, 2015 Socca. In a large bowl whisk together flour, curry powder and salt. Add water and melted coconut oil and mix until well combined and smooth. Cover with a clean dry tea towel …
From happyheartedkitchen.com

INDIAN STYLE RATATOUILLE | BOTTOMLESS BITES
INGREDIENTS. 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
From bottomlessbites.com

INDIAN RATATOUILLE - WANNACOOKING.COM
The best recipes in video Preparation of the recipe: Indian ratatouille. Wash the courgettes and aubergines, cut them into cubes. Wash and seed the bell pepper, cut into strips. Peel and mince garlic and onion. Heat the oil in a sauté pan. …
From wannacooking.com

INDIAN RATATOUILLE RECIPE | ALL FOOD CHEF
Jul 11, 2019 2 tablespoons walnut oil; 1 yellow onion, diced; 2 cloves garlic, minced; 2-3 cups vegetable broth; 2 tablespoons tomato paste; 2 tomatoes, chopped; 2 Yukon potatoes cut into …
From allfoodchef.com

INDIAN-SPICED RATATOUILLE - CHATELAINE
Slice off stem end of eggplant, then peel eggplant. Chop into 1-inch (2-cm) cubes and place in a large bowl. To peel tomatoes, slice a cross in skin on bottom of each.
From chatelaine.com

INDIAN RATATOUILLE - JOANNE EATS WELL WITH OTHERS
Aug 18, 2016 Heat the oil in a large Dutch oven over medium heat. Add the onions and potatoes and fry for 10 minutes, stirring occasionally. Add the peppers and spices and saute for another 3 minutes, stirring often.
From joanne-eatswellwithothers.com

INDIAN-STYLE SPICED RATATOUILLE WITH RICE AND PAPPADUMS
Mar 11, 2018 1. In a large pan, sauté the onion in half the oil until browned. This can take up to 15 minutes, but it gives the dish its depth of flavour, so don’t scrimp on this step.
From nzwomansweeklyfood.co.nz

INDIAN RATATOUILLE WITH FIVE SPICES RECIPE - EPICUREAN.COM
1. In a small dish, combine red chiles, bay leaves and panch phoran. 2. In a large saucepan, heat oil over medium-high heat until very hot. Stir spices into hot oil and saute until seeds stop …
From epicurean.com

INDIAN RATATOUILLE - RICHTOFEIN
Apr 25, 2020 The Indian Ratatouille (Bengan ki Sabzi) Recipe: Heat 3-4 spoons of oil in a pan; When the oil is hot, add a spoon of mustard or cumin seeds … let them pop; Add a spoon of …
From richtofein.com

INDIAN RATATOUILLE RECIPE - EAT YOUR BOOKS
Throw a few spices at a ratatouille and you have Indian Ratatouille. The French food masters must be turning in their graves. And then Ottolenghi takes this British invention and makes it ...
From eatyourbooks.com

INDIAN SPICED LAMB MEATBALLS WITH RATATOUILLE
Nov 18, 2019 Preheat the oven to 300ºF. Combine lamb and bread crumbs in a bowl. Whisk egg with 1 teaspoon garlic, 1 teaspoon garam masala, and 1 teaspoon salt, and add to bowl.
From panningtheglobe.com

25 WINTER SUNDAY DINNER IDEAS SO FLAVORFUL, THEY’LL CHASE AWAY …
13 hours ago Ready for a classic Indian-inspired meal? Try this recipe! It results in a delightful balance of savory, nutty, and slightly sweet flavors. Pair it with roasted cumin-spiced veggies. …
From foodpluswords.com

INDIAN RATATOUILLE (V)--OTTOLENGHI - BIGOVEN
Heat the oven to 200C/400F/gas mark 6. Heat the oil in a large saut? pan, add the onion, potato and squash, and fry on medium-high heat for 10 minutes.
From bigoven.com

HOW TO MAKE SOUTH INDIAN DAL VADA (PARIPPU VADA) AT HOME
2 days ago South Indian Dal Vada. ... Take a look at the simplest recipe that one can try at home. istock. Ingredients required. ¾ cup chana dal, ½ cup toor dal, 10-12 shallots, 2-3 green …
From recipes.timesofindia.com

CURRY SPICED RATATOUILLE RECIPE | WINE ENTHUSIAST MAGAZINE
Sep 23, 2017 A good quality Indian or Caribbean curry powder does the job, but for something a bit fiery, try Vindaloo curry powder. The recipe can be taken in an alternate direction with Thai …
From wineenthusiast.com

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #curries     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #main-dish     #vegetables     #easy     #beginner-cook     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #inexpensive     #healthy-2     #low-in-something     #onions     #peppers     #tomatoes

You'll also love

Honey-Mint Vinaigrette_image Honey Mint Vinaigrette

Mahi-Mahi with Pineapple Glaze, Peppers and Coconut Rice_image Mahi Mahi with Pineapple Glaze, Peppers and Coconut Rice

Gingered Fish and Watercress Soup_image Gingered Fish and Watercress Soup

Overnight French Toast Cream Cheese Casserole_image Overnight French Toast Cream Cheese Casserole

Key Lime Muffins_image Key Lime Muffins

Loco Moco_image Loco Moco

Bulgur Pilaf With Broccoli and Peppers_image Bulgur Pilaf With Broccoli and Peppers

Tsunami_image Tsunami

SWEDISH PANCAKES_image SWEDISH PANCAKES

Baking Powder Biscuits_image Baking Powder Biscuits

Bulgur With Wild Mushrooms_image Bulgur With Wild Mushrooms

Lemon and Almond Rice Pudding_image Lemon and Almond Rice Pudding

Sugar Plum Lobster Martini_image Sugar Plum Lobster Martini

Minted Cucumber Salad_image Minted Cucumber Salad

BAKED FIG AND DATE OATMEAL WITH PECAN STREUSEL_image BAKED FIG AND DATE OATMEAL WITH PECAN STREUSEL

Simple Asian Fruit Salad_image Simple Asian Fruit Salad

ABBEY'S WHITE CHOCOLATE LATTE [48]_image ABBEY'S WHITE CHOCOLATE LATTE [48]

One-Pot Cheesy Italian Pasta and Chicken Recipe_image One Pot Cheesy Italian Pasta and Chicken Recipe

Venison Cutlets_image Venison Cutlets

Cookies and Cream-Cheese Icing_image Cookies and Cream Cheese Icing

Related Search

Cha Cha Chicken

Cola Sauerkraut

Easy Mexican Quinoa

Passover Cookies

Pineapplesoymarinade

Sausage Potatoes Au Gratin

Scones To Die For

Walnut Oil

Best Ever Beef Stroganoff