Jalfrezi vegetable and chapatis

Description

This Indian dish is one of the varieties of curry. The main thing in this dish is a thick sauce by adding spices such as turmeric, cumin and coriander. Vegetables can be any, here is perfect: cauliflower, canned chickpeas and beans, green peas, green beans, pepper, eggplant etc. In General, you can add all your favorite vegetables. Serve this dish with rice or Indian flatbread, I just made them as a complement to this dish. Because the post is not a reason to be sad, will taste delicious meatless meals.

Ingredients

Pepper

1 шт
Onion

1 шт
Carrots

1 шт
The Apium graveolens Dulce

1 шт
Pumpkin

150 г
Beans

1 бан.
Sunflower oil

3 ст. л.
Ginger

1 ч. л.
Garlic

2 зуб.
Coriander

1/2 ч. л.
Cumin

1/2 ч. л.
Turmeric

1/2 ч. л.
Peppers red hot chilli

1 щепот.
Tomatoes in own juice

400 г
Eggplant

1 шт
Water

150 мл
Flour

250 г
Salt

1 щепот.
Sunflower oil

3 ст. л.

Cooking

Carrots and onions clean, rinse and cut into cubes.

Eggplant and Bulgarian pepper to wash, clean the peppers from seeds and cut into large chunks.

Celery cut into small pieces, pumpkin peel and cut into cubes.

In a deep frying pan or saucepan with a thick bottom to heat the sunflower oil and fry onions and carrots about 5 minutes.

Add the pumpkin and celery.

And then eggplant and pepper. Stir and simmer for 5-7 minutes.

Add the chopped garlic and ginger, canned beans. Stir, simmer 3 minutes.

Seasoning crushed in a mortar coriander and cumin, turmeric, ground red pepper, salt. Then pour the tomatoes in own juice and water and simmer for 10-15 minutes.

For tortillas, "chapatti" knead the dough with water, pinch of salt and flour. Flatten the dough into a ball and leave under a towel to rest for 30 minutes.

Then divide the dough into 10 parts and each part out thinly.

Fry tortillas on both sides in a dry pan until the bubbles. Ready-made cakes grease on one side with a thin layer of sunflower oil to keep in the Covenant, or covered with a towel so they stay soft.

Jalfrezi serve with tortillas. Bon appetit!

Comments and reviews

Leave a comment or a recipe review