Flavored Veggies with Roti

Well one thing I realized is that...Moroccan cooking involves a lotta flavors and the trick is to work on a process that doesn't let the rich flavors clash. Though I am not a huge fan of spicy and strong flavored food, this book kinda inspired me :) So here I am, going slow...small portions...and experimenting with my concoction of flavors

Ingredients:

8 cherry tomatoes

A handful of button onions

11 cloves of garlic

1 teaspoon of poppy seeds

1 pinch of each cumin powder, turmeric and corriander powder

1 elaichi

1 small cinnamon stick

8 olives

1 green chili

1 large pinch of each fresh corriander leaves and mint leaves

Process:

Heat 1 tbl spoon of oil, and add the chopped garlic. When the have turned their goldenish best, add the sliced chilli. Now throw in the onions and pour in 3/4 cup of water. Let the onions cook for about 6 mins and roll in the tomatoes and stir them. You could now add the poppy seeds, turmeric, cumin, corriander, elaichi, cinnamon and olives and continue sauting fir about 2 mins. Now, pour in some water (depending in what consistency you want) and throw in the leaves and lid it for about 1 min.

Done!...Ensoi with some soft roomali roti!!