Ingredients
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6
-
3
-
1/2
-
1/4
-
2
-
1
-
2
-
1
-
2
-
1
-
1/2
-
6
-
-
-
Directions
Yataklete Kilkil — Ethiopian Vegetables With Garlic and Ginger, From the Time Life series of African cooking This is traditionally served during Lent as a main course but can be served any time of the year as a side dish , Just tried this recipe because I was looking for something different It was delicious, although it took me a little longer to prepare than the time given on the recipe Very much like the Ethiopian dishes I get at my favorite Ethiopian restaurant I definitely suggest using fresh green beans instead of canned or frozen
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Steps
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1
Done
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Start by Slicing the Potatoes Crosswise Into Circular Slices, Dropping Them as You Go Into Cold Water to Stop Them from Discolouring. |
|
2
Done
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If You Want to Be Fancy, Use a Small Knife to Cut Out Narrow V-Shaped Wedges 1/4 Inch Deep at 1/2 Inch Intervals All Around the Outside of the Potatoes. |
|
3
Done
|
Also Cut the Carrots Lengthwise Into Quarters and Then Crosswise Into 2-Inch Lengths. |
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4
Done
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When You Are Ready to Cook the Veggies, First Drop the Potatoes Into Boiling Water, Then Add the Carrots and Beans. |
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5
Done
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Boil For 5 Minutes, Then Drain and Run Cold Water Over Them to Stop the Cooking Process. |
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6
Done
|
Set Them Aside to Drain Completely. |
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7
Done
|
Meanwhile, Heat the Oil in a Large Saucepan and Add the Onions, Green Pepper and Chilies. |
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8
Done
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Cook For About 5 Minutes Until the Veggies Are Soft but not Brown. |
|
9
Done
|
Add the Garlic, Ginger, Salt and Pepper and Stir For a Minute or So. |
|
10
Done
|
Add the Reserved Vegetables and the Scallions and Mix Until Everything Is Coated in Oil. |
|
11
Done
|
Reduce the Heat to Low, Cover Partially and Cook For About 10 Minutes or Until the Veggies Are Tender but Still Crisp to the Bite. |
