1. Add the olive oil to a large pot over medium heat. When hot, add the cumin seeds. Fry them for 1 minute or until the aroma rises. Add the onions, garlic and green chiles then cook for 5 minutes, stirring occasionally. Stir in the ground cumin, coriander, garam masala, red chile powder, ground fenugreek and turmeric and let this cook for 1 to 2 minutes.

2. Mix in the eggplants to the pot and cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.

3. Mix in the red pepper, zucchini, and squash. Stir and continue to cook for 5 more minutes.

​4. Mix in the tomatoes, salt and cilantro then cook for an additional 5 minutes. Stir to mix well then add more salt if desired. Cook for an additional minute or two until the vegetables reach the level of doneness you prefer.


1/4 cup olive oil
2 small red onions, chopped
4 garlic cloves, minced
3 green chiles, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp red chile powder
1/2 tsp ground fenugreek seeds
1/4 tsp turmeric
8 Indian eggplants, quartered lengthwise then sliced
1 red bell pepper, chopped
​1 cup diced zucchini squash, quartered lengthwise
then sliced
1 cup diced yellow quartered lengthwise then sliced
4 Roma tomatoes, seeded and chopped
1 1/2 tsp kosher salt
​1 tablespoon fresh cilantro, chopped

Ratatouille Ruchikaram  [Indian Vegetarian Recipe]

Ruchikaram means delicious in Malayalam, the language of Kerala, so it seemed like it was an appropriate adjective to describe this healthy recipe. Ratatouille is a delightful summer dish that takes advantage of many different vegetables fresh from the garden. The recipe originated in France but has traveled around the world to become an international dish. My recipe features eggplant but includes the traditional assortment of onion, bell pepper, zucchini, yellow squash, tomatoes and garlic It is prepared by seasoning the oil with several spices so the vegetables can be sautéed in it. First the eggplant is added followed by the squashes and bell pepper. Finally the tomato is added to the pot. 

I serve my Ratatouille Ruchikaram as a main dish with rice or noodles but it is perfect as a side dish with your favorite entrée. Any leftovers can be folded into an omelet the next day for a rich filling.