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Pasta In Dill Sauce

Healthycooking's picture
Ingredients
  Dill 1 Cup (16 tbs), chopped
  Spring onions 1 Cup (16 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Eggplants 4 Medium, diced
  Tomatoes 2 Large, diced
  Pepper 1 Teaspoon
  Corn flour 1 Tablespoon
  Mozzarella cheese/Tofu 50 Ounce
  Arrowroot 100 Gram (Double The Quantity)
  Extra virgin olive oil 2 Tablespoon
  Rock salt To Taste
  Sea salt To Taste
  Spaghetti 500 Gram (Plain)
Directions

Prepare spaghetti as per instructions on the packet, drain and set aside.
Heat one tablespoon olive oil in a big thick bottomed pan.
Stir in corn flour and mix well Add one cup of water and mix well.
Add the chopped dill and crumble in the mozarella cheese and cook covered for two minutes.
Add another cup of water and cook covered till the sauce turns thick.
If you choose not to use the cheese, substitute with tofu or double the quantity of arrowroot flour.
In another thick bottomed pan place the onion and garlic along with the remaining tablespoon of olive oil.
Stir fry for a couple of minutes, add the eggplant cubes if and the tomatoes and stir fry for two more minutes.
Then add the rock salt, sea, salt and pepper and enough water to cook the vegetables.
Cook covered.
Turn off the flame in approximately five minutes, when the vegetables turn tender and chunky but not mashed.
Add these vegetables to the dill sauce and mix well.
Check and adjust seasoning.
The final sauce must be of thick pouring consistency.
Serve the spaghetti in individual plates and pour the hot sauce on top.
A basket of garlic bread looks and tastes great with this dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Interest: 
Healthy
Servings: 
8

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