Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ratatouille ~ India Inspired

Cheeseless and Cheerful, India Inspired Ratatouille
Cheeseless and Cheerful ~ India Inspired Ratatouille

When it comes to international cuisine, French cuisine ranks among our favorites. Then again, we are devotees of Tibetan, Thai, Mexican and Italian … well you get the picture. But back to French food, if we may. So delighted are we of the new Pixar animated movie, we decided to recreate one of our favorite French recipes at home. Cheeseless and cheerful ~ The Ratatouille.

Dictionary defines Ratatouille as “A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic”. Ratatouille, Pulusu, Kurma or Subzi …different names in different languages but the underlying wisdom is the same. Isn’t it? When vibrant and fresh looking vegetables are available, the recipe served will make happy people happier and comforts those who aren’t. Really, we don’t have to do much in order to make a miraculous meal.

The India inspiration is addition of poppy seeds. When added to bobbling vegetables in the pot, the powdered poppy seeds will bring sweet aroma and subtly enriches the ratatouille in a typical Indian way.

Cheeseless and Cheerful, India Inspired Ratatouille
Farm Fresh Vegetables from Pike Place Market for Ratatouille ~ Round Zucchinis, Red and Green Capsicum, Shallots, Purple Garlic, Baby Carrots, Fresh Peas, Tomatoes & Green Brinjals (Total Cost $8).

Recipe:
1 teaspoon peanut oil
¼ tsp each - cumin, mustard seeds and 6 curry leaves
4 garlic cloves and 2 shallots - finely chopped
6 each - tomatoes, brinjals, carrots & 2 each - zucchinis, capsicums ~ cut to chunks
Half cup each - freshly shelled peas and finely chopped coriander leaves
Quarter cup poppy seeds - powdered fine in a spice grinder
¼ tsp red chilli powder, salt and turmeric or to taste
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In a big saucepan, heat the oil until a curry leaf tossed in it sizzles. Lower the heat to medium. Add the curry leaves and toast to pale brown. Toss in cumin, mustard seeds. When seeds start to jump, add the garlic and shallots. Stir fry few minutes. Add the remaining vegetables and peas. Cook, covered for about ten minutes. The vegetables start to get tender and you will see lot of water in the pot. At this stage stir in poppy seed paste, chilli powder, salt and turmeric. Sprinkle coriander leaves, mix and simmer another ten minutes, until the sauce becomes thick but pourable.
Serve warm with rice/chapati/bread or pasta.

Posted by Indira©Copyrighted in Bell Pepper, Vankaya (Brinjal), Poppy Seeds, Zucchini (Tuesday July 10, 2007 at 9:06 pm- permalink)
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