Ethiopian Yatkltaleka Klkl Recipe
Ingredients
| 6 small potatoes, peeled and sliced 1/2" thick | ||
| String beans | 1/2 Pound, snipped | |
| 3 large carrots, cut into 2" sticks | ||
| 1 large green pepper cut into 1/2" strips | ||
| 2 bottled hot banana peppers, diced | ||
| Onions | 2 Medium, cut into pieces | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), chopped | |
| Salt | To Taste | |
| Pepper white | 1/2 Teaspoon | |
| Chopped ginger | 1 Tablespoon | |
| 6 green onions, cut into 2" lengths | ||
Directions
MAKING
1. Take a pan and add string beans, potatoes and carrots to slightly saline water.
2. Cover the pan and boil for 3 minutes.
3. Blanch the vegetables with cold water.
4. Take a heavy casserole measuring 4-5 quarts and heat oil in it.
5. Saute the onion, banana pepper and green pepper in it stirring often.
6. Season with ginger, garlic, salt and pepper.
7. Stir for another minute.
8. Add the cooked beans, carrots and potatoes to it along with green onion.
9. Mix lightly.
10. Heat it through by keeping the pan partially covered while cooking.
SERVING
11. Serve with any kind of meat dish.
1. Take a pan and add string beans, potatoes and carrots to slightly saline water.
2. Cover the pan and boil for 3 minutes.
3. Blanch the vegetables with cold water.
4. Take a heavy casserole measuring 4-5 quarts and heat oil in it.
5. Saute the onion, banana pepper and green pepper in it stirring often.
6. Season with ginger, garlic, salt and pepper.
7. Stir for another minute.
8. Add the cooked beans, carrots and potatoes to it along with green onion.
9. Mix lightly.
10. Heat it through by keeping the pan partially covered while cooking.
SERVING
11. Serve with any kind of meat dish.
Chef
