Jain Vegetarian Pinangat

Ingredients

In this Jain vegetarian adaptation of Pinangat, the original recipe's use of fish or shrimp is replaced with tofu to maintain the protein content. Additionally, the traditional use of fish sauce is substituted with Jain-friendly ingredients, such as rock salt or soy sauce. The recipe also incorporates Jain dietary principles by excluding root vegetables like onions and garlic. We alse have the original recipe for Pinangat, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) tamarind juice 1 cup (240ml) tamarind juice
• 200g tofu, cubed 200g tofu, cubed
• 1 cup (150g) okra, trimmed and halved 1 cup (150g) okra, trimmed and halved
• 1 cup (150g) eggplant, diced 1 cup (150g) eggplant, diced
• 1 cup (100g) spinach leaves 1 cup (100g) spinach leaves
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon rock salt 1 teaspoon rock salt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 2 green chilies, sliced 2 green chilies, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add cumin seeds and mustard seeds. Sauté until they start to splutter.
3. 3.
   Add green chilies and sauté for another minute.
4. 4.
   Add tofu, okra, and eggplant. Cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the vegetable broth and tamarind juice. Bring to a boil.
6. 6.
   Reduce heat to low and simmer for 10 minutes.
7. 7.
   Add spinach leaves, soy sauce, rock salt, and turmeric powder. Stir well.
8. 8.
   Simmer for an additional 5 minutes until the vegetables are tender.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and enhance its texture.
• Tamarind juice — Soak tamarind pulp in warm water and strain to obtain the juice.

Tips & Tricks

• For a spicier version, increase the number of green chilies.
• Adjust the tanginess by adding more or less tamarind juice according to your preference.
• Serve with steamed rice or flatbread for a complete meal.
• Substitute vegetables based on seasonal availability.
• Garnish with fresh cilantro for added freshness.

Serving advice

Serve the Jain Vegetarian Pinangat hot in individual bowls. Accompany it with steamed rice or your favorite flatbread for a satisfying meal.

Presentation advice

Garnish the Jain Vegetarian Pinangat with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in vibrant bowls to enhance the visual appeal of this flavorful stew.