Ratatouille With Herbed Kodri (Exotic Diabetic) Recipe

Ingredients

• olive oil
• 2 tsp finely chopped garlic (lehsun)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped capsicum
• 1/2 cup chopped zucchini
• 1/2 cup chopped brinjals (baingan / eggplant)
• 1/2 cup finely chopped tomato
• salt (namak) to taste
• 1 tbsp tomato puree
• 1 tbsp low fat cream
• 1/2 tsp dried oregano
• 1/4 tsp dry red chilli flakes (paprika)
• 1 cup kodri (varagu)
• 1 1/2 tsp oil
• salt (namak) to taste
• 2 tbsp finely chopped parsley
• 2 tbsp finely chopped celery (ajmoda)
• 2 tbsp finely chopped fresh basil leaves

Steps

1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
2. Clean, wash and soak the kodri for 5 to 7 minutes. Drain and keep aside.
3. 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.
4. Drain, refresh using cold water and keep aside.
5. Heat the remaining 1 tsp oil in a non-stick pan, add the kodri and salt and mix gently.
6. Add the parsley, celery and basil, mix gently and cook over a slow flame for 2 minutes, while stirring continuously. Keep aside.
7. 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.
8. Add the zucchini and brinjal, mix well and sauté for another 2 minutes.
9. Add the tomatoes, salt and ½ cup water, mix well and simmer for 10 to 15 minutes or till the vegetables are cooked.
10. Add the tomato purée and cream, mix well and cook for 5 minutes.
11. Add the oregano and red chilli flakes and mix well. Keep aside.
12. Place the kodri on a serving plate, top with the ratatouille and serve hot.