Balochi-style Vegetable Stew

Ingredients

In this Balochi adaptation of the Italian Ciambotta, we incorporate Balochi spices and flavors to create a unique twist. The original Italian version typically includes ingredients like tomatoes, bell peppers, and potatoes, while the Balochi version adds a variety of local vegetables such as eggplant, okra, and pumpkin. The spices used in the Balochi version are also different, with a focus on flavors like cumin, coriander, and turmeric, which are commonly used in Balochi cuisine. We alse have the original recipe for Ciambotta, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1 eggplant, cut into cubes 1 eggplant, cut into cubes
• 1 cup okra, trimmed and halved 1 cup okra, trimmed and halved
• 1 cup pumpkin, peeled and diced 1 cup pumpkin, peeled and diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup water 1 cup water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Add the cumin seeds, ground coriander, ground turmeric, and red chili powder to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the eggplant, okra, pumpkin, and tomatoes to the pot. Mix everything together to combine the vegetables with the spices.
5. 5.
   Pour in the water and season with salt to taste. Stir well.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes, or until the vegetables are tender.
7. 7.
   Once cooked, remove the pot from the heat and garnish the stew with fresh cilantro.
8. 8.
   Serve the Balochi-style Vegetable Stew hot with rice or bread.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to cut it into evenly sized cubes.
• Okra — Trim the okra and halve it lengthwise to ensure it cooks evenly and retains its texture.
• Pumpkin — Peel and dice the pumpkin into small pieces for quicker cooking and better integration with the stew.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor in the stew.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier stew, increase the amount of red chili powder according to your preference.
• Feel free to add other vegetables of your choice, such as carrots or green beans, to customize the stew.
• Serve the Balochi-style Vegetable Stew with a squeeze of lemon juice for an extra tangy flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew pairs well with traditional Balochi bread, such as naan or roti.

Serving advice

Serve the Balochi-style Vegetable Stew hot with steamed rice or freshly baked naan bread. Garnish with a sprinkle of fresh cilantro for added freshness and color.

Presentation advice

Present the Balochi-style Vegetable Stew in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Serve it family-style, with a ladle for guests to help themselves to the delicious stew.