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Aleechavegetables ----YIELD: 6 SERVINGS---- 1/2 cup onion; slice 10 centiliter garlic; slice thin 2 cup carrots; slice thin 1 cup water 3 each tb corn oil 1 teaspoon ground tumeric 1 each fresh hot green peppers; halve to 3 peppers 1 lb cabbage; chop coarse I'd substitute dry berebere. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera. ++++-
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