Ratatouille with Herbed Kodri ( Exotic Diabetic Recipe )
by Tarla Dalal
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Ratatouille is a famous vegetable delicacy from italy, made using zucchini, brinjal and tomatoes. It is usually served with rice or pasta. For a change, i have served it with diabetic-friendly kodri flavoured with mixed herbs. Use fresh herbs as they are flavourful and aromatic and ensure the true taste of kodri. Rice has a high glycaemic index and can raise the blood sugar levels quickly, which is why i have replaced it with fibre-rich kodri. If you do not find kodri easily, use dalia or buckwheat that are equally good. Rich in nutrients like calcium, iron and folic acid, this dish is a completely healthy meal indeed!
- Heat the oil in a deep non-stick pan, add the garlic, onions and capsicum and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the zucchini and brinjal, mix well and sauté for another 2 minutes.
- Add the tomatoes, salt and ½ cup water, mix well and simmer for 10 to 15 minutes or till the vegetables are cooked.
- Add the tomato purée and cream, mix well and cook for 5 minutes.
- Add the oregano and red chilli flakes and mix well. Keep aside.
- Clean, wash and soak the kodri for 5 to 7 minutes. Drain and keep aside.
- Boil a vesselful of water, add the kodri and ½ tsp of oil and simmer for 10 to 12 minutes or till the kodri is cooked.
- Drain, refresh using cold water and keep aside.
- Heat the remaining 1 tsp oil in a non-stick pan, add the kodri and salt and mix gently.
- Add the parsley, celery and basil, mix gently and cook over a slow flame for 2 minutes, while stirring continuously. Keep aside.
- Place the kodri on a serving plate, top with the ratatouille and serve hot.
Nutrient values (Abbrv) per serving
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