Ratatouille, The Indian Way
The only reason, I decided to try out this recipe is it’s glorious colours. I was browsing on Pinterest and came across this attractive photograph of the finished dish. It looked so good that I had to make it. However, instead of the tomato puree and paste, I decided to use curds (yoghurt) instead. The trick is to get vegetables of similar size, so that the baking time ensures perfect cooking. Drench it with curds and you have an appetising main or side dish- as you discover for yourself.
1 zucchini; 1 purple or green brinjal; 3 medium size tomatoes. Make sure the vegetables are the same size.
1 cup home made curds; 1 large clove garlic, smashed; salt to taste; 1 green chilli, minced; herbs of your choice; spring onions; 1/4 cup olive oil.
Slice the zucchini, tomatoes and brinjal into thick rounds after washing and drying them. Soak the brinjal rounds in salted water ( enough to cover) for 10 minutes to remove the bitterness and avoid discolouration. Drain and keep ready for use. Mix the olive oil and salt together. Grease an ovenproof dish and arrange the zucchini, tomatoes and brinjals in rows, side by side. Pour the olive oil over the vegetables and Bake in a preheated oven for 30 minutes at 200 Celcius or until tender. Remove from oven and let it stand for 10 minutes. In the meanwhile, whisk the curds and smashed garlic together until smooth, adding salt to taste. Pour it over the baked vegetables. Scatter the herbs, spring onions and minced chilli over the cuds. Serve as a main dish or with the rest of the meal.
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