Indian Ratatouille
Elevate your dinner table with this vibrant and aromatic Indian Ratatouille, a delightful fusion of French comfort food and bold Indian spices. Packed with a medley of fresh vegetables like eggplant, zucchini, and bell peppers, this dish is simmered in a spiced tomato-based sauce enriched with cumin, turmeric, and garam masala. Perfectly tender yet bursting with flavor, the vegetables absorb the warm spices, making this recipe a harmonious blend of textures and tastes. Finished with a garnish of fresh cilantro, this one-pot wonder is both wholesome and versatile—serve it with naan, roti, or rice for a satisfying vegetarian main course. Ready in just an hour, this healthy and colorful dish is sure to impress your palate and become a new favorite in your kitchen.
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Recipe Information
Ingredients
- 1 Eggplant (medium, diced into 1-inch cubes)
- 1 Zucchini (medium, diced into 1-inch cubes)
- 1 Yellow bell pepper (diced into 1-inch pieces)
- 4 Tomatoes (ripe, finely chopped)
- 1 Onion (medium, finely chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 2 tablespoons Tomato puree
- 2 tablespoons Oil (vegetable or olive)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground, to taste)
Instructions
Prepare all the vegetables by washing and chopping them as specified in the ingredients list.
Heat 2 tablespoons of oil in a large, deep skillet or heavy-bottomed pan over medium heat.
Once the oil is hot, add cumin seeds and let them sizzle for 20-30 seconds until aromatic.
Add the chopped onions and sauté for 3-4 minutes until translucent.
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, and coriander powder, and mix well for about 30 seconds.
Add the tomato puree and chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens into a sauce.
Add the diced eggplant, zucchini, and bell pepper to the pan. Stir to coat the vegetables evenly with the spiced tomato mixture.
Season with salt and freshly ground black pepper. Reduce the heat to medium-low, cover, and let the vegetables cook for 20-25 minutes, stirring occasionally, until they are tender but not mushy.
Sprinkle garam masala over the vegetables and stir well. Allow to cook for another 2-3 minutes.
Taste and adjust the seasoning if needed. Remove from heat once the vegetables are cooked through and infused with the spices.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with naan, roti, rice, or enjoy as a standalone dish.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 30.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
