Bahraini Vegetable Stew

Fatima Al-ThaniCuisinier

Ingrédients

• 1 large eggplant, cut into medium-sized pieces
  1 piece
• 1 large potato, peeled and cut into medium-sized pieces
  1 piece
• 2 zucchini
  2 pieces
• 0.5 cup green beans, cut and stringed
  0.5 cup
• 1 tomato, chopped
  1 piece
• 0.75 cup vegetable oil
  0.8 cup
• 1 onion, chopped
  1 piece
• 1 clove of garlic
  1 clove
• 1 green chili
  1 piece
• 1 tablespoon spices
  1 tablespoon
• 3 tablespoons tomato paste
  3 tablespoon
• 2 dried limes
  2 pieces
• 0.25 cup coriander, chopped
  0.3 cup
• 1 teaspoon lemon juice
  1 teaspoon
• 1 salt, to taste
  1 to taste
• 1 spice mix, to taste
  1 to taste
• 1 teaspoon ground cinnamon
  1 teaspoon
• 4 black peppercorns
  4 pieces
• 1 teaspoon ground cardamom
  1 teaspoon
• 1 clove, ground
  1 piece
• 1 teaspoon ground cardamom
  1 teaspoon
• 1 turmeric, to taste
  1 to taste
• 1 spices, to taste
  1 to taste
• 0.5 teaspoon ground coriander
  0.5 teaspoon
• 0.5 teaspoon ground cumin
  0.5 teaspoon

Mesures

1. 1

   Mash the garlic with salt, green chili, and spices, and set aside.

   Matériel requis:

   🍳

   Mortar and Pestle

   5 minutes
2. 2

   Heat the oil in a medium-sized pot, add the onion, mashed garlic, and spice mixture, and sauté until the onion is soft.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Add the potato, eggplant, zucchini, and green beans, and stir until well mixed with the spices.

   5 minutes
4. 4

   Add the tomato and stir, then let it cook for five minutes.

   5 minutes
5. 5

   Dissolve the tomato paste in water, pour it into the pot with the dried limes, and let it boil uncovered for 5 minutes, then reduce the heat and let the pot simmer for another 10 minutes.

   10 minutes
6. 6

   Add the coriander, lemon juice, and salt, and let it cook until the sauce thickens.

   5 minutes
7. 7

   Serve the dish hot with rice or grilled chicken.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques