Rang Baranga Saluna

IMG_1825This is my “light” version of the traditional Indian curry. Ordinarily, it is very hot and full of spice. But here I gave it that Mediterranean twist, adding zucchini, eggplant, cherry tomatoes, different colours of capsicum. The local flavour came from finely-chopped potatoes and cauliflower.IMG_1827
All the veggies were mixed and sautéed in a pan with just a tablespoon of oil. At the same time, I sprinkled some red chilli flakes and tabasco to give it some tang.
The concoction was thrown into a glass dish, sprinkled with a little grated cheddar cheese and put into an oven at low temperature for 30 minutes.
We had it with bread but it goes very well on its own.
Try it out.IMG_1830



2 Comments Add yours

  1. Littlesundog says:

    Ooh, I can make this and believe I can manage all of the ingredients!! What a beautifully appealing dish!

    Liked by 1 person

    1. Thank you very much. This is like no making at all. Its all so simple! The more the vegetables the better!


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