INDIAN RATATOUILLE

We discovered this recipe from Yotam Ottolenghi, our new favourite UK chef. Although it takes a bit of preparation in the cutting (find yourself a good sous chef), it is actually quite simple to make and tastes delicious.

YOU’LL NEED:

120 ml sunflower oil

2 red onions, peeled and cut into 3 cm cubes

2 potatoes, peeled and cut into 3 cm cubes

½ butternut squash, peeled cut into 3 cm cubes

1 aubergine, cut into 3 cm cubes

1 red pepper, cut into 3 cm cubes

1 ½ Tbsp panch phoran

¼ tsp turmeric

5 cardamom pods

2 zucchini, cut into 3 cm cubes

250 g green beans or okra, trimmed

2 tomatoes peeled and chopped

3 green chilies, finely chopped

10 – 12 curry leaves

2 tsp caster sugar

3 Tbsp tamarind paste

salt

4 Tbsp lightly toasted pumpkin seeds

chopped coriander leaves

1. Heat oven to 200 C/ 400 F.
2. Heat the oil in a large frying pan, add the onion, potato and squash. Fry on medium to high heat for 10 minutes. Lift out with slotted spoon and set aside.
3. Fry aubergine in pan for 8 minutes. Add to other cooked veg.
4. Top up oil if necessary to make 2 Tbsp. Add pepper and spices and fry on high heat for 3 minutes, stirring. Add courgettes, beans (or okra) tomatoes, chilli and curry leaves and fry for 5 minutes on high heat.
5. Return other cooked vegetables to pan. Add sugar, tamarind and 200 ml water. Simmer for 5 minutes. Salt to taste.
6. Spread mix on baking tray, sprinkle with pumpkin seeds and bake for 12 minutes. Serve with coriander.