Indian Styled Ratatouille Recipe

Name: Indian Styled Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil or 1 tablespoon ghee; 1 teaspoon cumin seed (jeera); ½ teaspoon mustard seeds (sarso); ¼ teaspoon methi seeds (Fenugreek seeds); ½ teaspoon turmeric powder (hurdee); 1 green chili, chopped; 1 dried red chili (optional); 1 teaspoon freshly grated ginger (or 1/2 tsp dried ginger); thyme (Fresh or dried, to taste); salt (to taste); 2 large ripe tomatoes (seeded, peeled and chopped); 1 large eggplant (cut into 3 cm long strips); 1 large sweet pepper, chopped (preferably the sweet type); 1 tablespoon brown sugar

Servings: persons

1 tablespoon oil or 1 tablespoon ghee
1 teaspoon cumin seed (jeera)
½ teaspoon mustard seeds (sarso)
¼ teaspoon methi seeds (Fenugreek seeds)
½ teaspoon turmeric powder (hurdee)
1 green chili, chopped
1 dried red chili (optional)
1 teaspoon freshly grated ginger (or 1/2 tsp dried ginger)
thyme (Fresh or dried, to taste)
salt (to taste)
2 large ripe tomatoes (seeded, peeled and chopped)
1 large eggplant (cut into 3 cm long strips)
1 large sweet pepper, chopped (preferably the sweet type)
1 tablespoon brown sugar

1
Heat oil in thick-based pot.
2
Add ingredient 2 - 8 and fry for 30 seconds.
3
Add eggplant and a few tablespoons of water.
4
Cover pot and cook on medium-high heat for 10 minutes, stirring occasionally.
5
Add more water if sticking.
6
Add tomatoes and lower heat.
7
Cook till tomatoes have collapsed, eggplant should be softening.
8
Add salt, sugar, thyme and chopped pepper.
9
Simmer for 1 or 2 minutes.
10
Delicious with toasted seed bread or serve as an accompaniment to a lentil dish (daal or beans curry).

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil or 1 tablespoon ghee, 1 teaspoon cumin seed (jeera), ½ teaspoon mustard seeds (sarso), ¼ teaspoon methi seeds (Fenugreek seeds), and more.

Yes, Indian Styled Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Styled Ratatouille

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