Ingredients Jump to Instructions ↓

  1. 1/2 cup 8g / 1/3oz Chopped fresh cilantro

  2. 1/2 cup 73g / 2.6oz Finely chopped cucumber - peeled

  3. 1/2 cup 31g / 1.1oz Finely chopped red onion

  4. 1 cup 237ml Plain yogurt

  5. 3 tablespoons 45ml Vegetable oil

  6. 1 teaspoon 5ml Cumin seeds

  7. 1 teaspoon 5ml Fennel seeds

  8. 1 teaspoon 5ml Crushed red-pepper flakes

  9. 2 tablespoons 30ml Ground coriander

  10. 1 cup 62g / 2 1/5oz Chopped onions

  11. 1 tablespoon 15ml Grated fresh ginger

  12. 1 tablespoon 15ml Zucchini - cut into 1" pieces (medium)

  13. 1 Red or green bell pepper - cored

  14. And cut into 1" pieces

  15. 3 cups 711ml Cooked chickpeas - approximate

  16. 1 1/2 cups 93g / 3 1/3oz Chopped tomatoes - peeled

  17. And mixed with

  18. 2 tablespoons 30ml Tomato paste

  19. 1/2 cups canned italian-style

  20. Plum tomatoes in puree

  21. Kosher salt

  22. Black pepper

Instructions Jump to Ingredients ↑

  1. In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well, transfer to a small serving bowl and refrigerate until needed.

  2. In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes. Add ginger. zucchini and bell pepper, and mix well. Pour one-third cup water over the vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm, about 5 minutes.

  3. Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt to taste, and a generous sprinkling of black pepper.

  4. Serve stew ranished with cilantro-yogurt mixture and accompany with flat bread.

  5. Notes: To serve: topped with yogurt mixed with diced cucumber, red onion and cilantro; toasted pita. REF Julie Sahni's Introduction to Indian Cooking by Julie Sahni. Paperback, Ten Speed Pr March 1998, ISBN: 0898159768


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