Title: Fragrant Vegetable Stew (Jhalfaraazi)
Categories: Indian Vegetable Vegetarian Ethnic Main
Yield: 8 Servings

2	tb	Olive oil
1	tb	Bengali 5-spice - (panch puran)
1	ts	Turmeric
1/4	ts	Crushed red chili flakes
1	c	Chopped red onion
4		Garlic cloves; minced
2	c	Shredded green cabbage
3	c	Cubed zucchini - (about 1/4" thick)
1		Whole Japanese eggplant - sliced 1/2" thick
2	c	Cooked chickpeas - with liquid reserved
2	c	Tomato sauce
2	tb	Tomato paste
1/2	ts	Sea salt

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

DIRECTIONS: =========== In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping.

Add turmeric and chili, and saute for 2 minutes.

Stir in onion, garlic and cabbage and cook until soft.

Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10 minutes.

Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.

Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

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