Ratatouille

About Ratatouille

Ingredients

• Large brinjal, cut into cubes 1
• Zucchini, cubed 1 cup
• Medium red capsicums, cut into square pieces 1
• Oil 2 tbsps
• Medium onions, cut into cubes 2
• Garlic cloves, finely chopped 2
• Mixed herbs 3 tsps
• Salt to taste
• Tomato puree 2 to 3 tbsps
• Red chilli flakes 2 tsps
• Processed cheese or parmesan cheese, grated 2 tbsps
• Fresh parsley, chopped 2 tbsps

How to Make Ratatouille (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till they soften. Transfer into a large and deep non-stick pan.
2. Heat 1 tsp oil in the same pan, add brinjal, 1 tsp mixed herbs and salt and saute for 4-5 minutes and transfer into the large pan.
3. Heat 1 tsp oil in the same pan, add zucchini, 1 tsp mixed herbs and salt and saute for 4-5 minutes and transfer into the large pan.
4. Heat 1 tsp oil in the same pan, add capsicum, 1 tsp mixed herbs and salt and saute for 1 minute and transfer into the large pan.
5. Keep the large pan on heat, add tomato puree and red chilli flakes and mix well and cook for 2-3 minutes.
6. Add cheese and parsley and mix well. Serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps