In summer, you usually don't want heavy food. Vegetables come to the rescue, which grow in abundance in the garden beds and lie on store shelves at this time of year. This vegetable sauce is perfect with pasta, any unsweetened bread or cereal side dishes. It is delicious, just a miracle!
It is necessary
- -1 carrots;
- -1 eggplant;
- -2 bell peppers;
- - half a large zucchini;
- -4 tomatoes;
- -1/3 tsp asafoetids;
- -2 tsp turmeric;
- -2 tsp ground paprika;
- -a small bunch of parsley;
- -salt;
- - melted butter or vegetable oil.
Instructions
Step 1
Grate carrots and zucchini on a coarse grater.
Step 2
Cut the eggplant lengthwise with salt and leave for 15-20 minutes, then rinse with cold water. This is done so that possible bitterness goes away.
Step 3
Cut the eggplant and bell peppers into small random pieces.
Step 4
Blanch the tomatoes. To do this, remove the stalks from the tomatoes, place them in boiling water for 2-3 minutes, then peel them off. It can be easily removed.
Step 5
Chop the blanched tomatoes finely.
Step 6
Chop the parsley finely. If you don't have fresh parsley, use dried parsley.
Step 7
Now melt the ghee in a large skillet. If not, use any vegetable oil without a strong smell.
Step 8
Put grated carrots, asafoetida, turmeric, ground paprika in a pan and fry for 5 minutes over low heat.
Step 9
Place the chopped eggplant and bell peppers in the pan, stir and fry for another 5 minutes.
Step 10
Place the grated zucchini, finely chopped tomatoes and parsley into the skillet. Season with salt to make the zucchini and tomatoes more juice. Stir, cover and simmer for 15-20 minutes.
Step 11
Serve with pasta, wrap in roti or pita bread, or use as a filling for thin pita bread.
