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1
Method for the vegetables: Preheat the oven to 350 degrees F. Toss the zucchini and the yellow squash with 1 tablespoon of the oil, salt, and pepper and roast until tender, about 10 to 15 minutes.
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2
In a large rondeau, add 2 more tablespoons of the canola oil and heat over medium heat for 2 minutes.
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3
Add the cumin and cook for 2 more minutes.
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4
Add the onions and continue to cook until lightly caramelized, about 5 minutes.
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Next, add the garlic, ginger, and turmeric and cook for 3 more minutes.
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Season well and cool the onions down.
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Combine the onions with the rest of the cooked vegetables and mix well.
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Reserve.
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9
For the Frankie: Heat the mixed vegetables in a saute pan until warm.
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10
In a large saute pan heat a very small amount of oil.
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Add the tortilla and a ladle of the beaten eggs.
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Lift the tortilla up so that the eggs are underneath the tortilla.
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13
Once the eggs on that side are cooked (1 minute), flip the tortilla and cook the eggs on the other side.
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14
Remove the tortilla from the pan onto a tray.
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15
Repeat with the remaining tortillas and eggs.
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16
Place the vegetables on top and season with salt, chaat masala and pepper.
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17
Place a few sprigs of mint and cilantro on top of the vegetables.
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Add a few chilies and cover with the chutney.
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Roll and slice in half.
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Serve with sliced red onions.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
