Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ts Butter -- divided
2 md Red onions (4 c) -- sliced
3/4 lb Eggplant (4 c) -- unpeeled,
- cut into 1/2" dice
2 md Zucchini (4 c) -- sliced
2 md Red bell peppers (2 c) --
- sliced
4 cl Garlic -- crushed
1/2 c Mango chutney
1/2 c Flour
8 ts Ground cumin
1 1/2 tb Curry powder
4 c Water
Salt & freshly ground pepper --
- to taste
Heat 2 ts of the butter or margarine in a non-stick skillet on medium
heat. Add onions and eggplant and saute 5 minutes. Add zucchini, red
bell peppers, and garlic and saute 5 minutes more.
Push vegetables to sides of pan and add remaining butter and the
chutney to the cleared center of the pan. Add flour, cumin, and curry
powder and mix well. Add water and toss vegetables. Cook until sauce
thickens, about 1 minute. Add salt and pepper to taste.
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Per serving: 118 Cal (kcal); 5 g Total fat; (38% cal from fat);
3 g Protein; 16 g Carbs; 10 mg Cholesterol; 55 mg Sodium
