I was inspired by the ingredient: Bell Pepper and Eggplant. Red Bell Peppers are so delicious and sweet and roasting them brings out even more flavor and sweetness. Adding Sun Dried Tomatoes adds even more intense flavor. I’m trying to get my husband to stop eating meat, so I have to cook things with a lot of flavor and meaty textures. This chutney has very bold and robust flavor, the eggplant and mushrooms provide the meaty consistency, while the crumbled paneer adds protein.
For the WRAP
- 2 red bell (capsicum) peppers, roasted, peeled, chopped
- 1/4 teaspoon mustard seeds (rai)
- 1/4 teaspoon cumin seeds (jeera)
- 1 pinch asafetida (hing)
- 1 teaspoon ginger paste
- 1 green chili, chopped
- 1/4 teaspoon turmeric (haldi)
- 1/2 teaspoon paprika (dagi mirch), for color
- 2 tablespoons peanuts
- 1/4 cup sun dried tomatoes in oil, chopped
- 1 walnut sized tamarind pulp (imli) , soaked in 1/4 cup hot water to soften
- 1 tablespoon brown sugar, or to taste
- salt, to taste
Wash and dry bell peppers. Coat lightly with oil. Set oven rack to highest position and broil peppers, turning as needed to blacken skin on all sides. Remove from oven, place in a bowl and cover with plastic wrap to let steam for 15 minutes. Remove blackened skin with fingers (don’t rinse peppers as it rinses away flavor). Set aside.
In sauté pan, heat 1 tablespoon of oil (use oil sun dried tomatoes are packed in for more flavor) over medium-high heat. Add mustard seeds and cook until they start to splutter. Add cumin seeds and hing, cook for a few seconds. Add ginger paste, chopped green chili, peanuts, turmeric, paprika, tamarind pulp, and sun dried tomatoes, cook for 1-2 minutes. Remove from heat and allow to cool a bit, then put in food processor with roasted red peppers, and blend until smooth. Add Brown Sugar and Salt to taste. Can be made a couple of days ahead.
For the CHUTNEY
- 2 Tablespoons Ghee or oil
- 10 baby eggplants, washed and sliced into 1/4” thick coins
- 1/2 pound button or crimini mushrooms, washed and cut into 1/4” thick slices
- 1-3 green chilies, chopped fine
- 1 inch piece ginger, chopped fine/divided
- Salt to taste
- 1/2 teaspoon cumin seeds (jeera), ground
- 1/2 teaspoon coriander seed (dhania), ground
- 1/4 teaspoon turmeric (haldi)
- 2 tablespoons yogurt
- 1/2 teaspoon garam masala
- 1 carrot, washed, peeled and shredded (adds crunch)
- 1/2 cup crumbled paneer
- 1/4 cup chopped fresh cilantro
- Roasted Red Pepper Chutney
- 4 warm rotis
Melt ghee in large sauté pan, over medium heat. Add sliced eggplant, mushrooms, chopped green chilies, chopped ginger and salt. Cook until eggplant and mushrooms are soft. Add ground cumin, ground coriander, and turmeric, mix well and cook for 2 minutes. Turn off heat and add garam masala and yogurt. Stir to combine.
On each warm roti, spread 2-3 tablespoons of the Roasted Red Pepper Chutney. Add 1/4 of the Eggplant, Mushroom mixture and top with 1/4 of the shredded carrots, a small bit of chopped fresh ginger (optional), chopped cilantro, and crumbled paneer. Roll into a wrap and serve with fresh tomato slices and more chutney if desired. These would also be good served with some raita on the side.