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Cooked by: Chef / Ethnicity: Ethiopian cuisine / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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Directions: Place potatoes, green beans, and carrots into boiling salted water,
cover, and cook 5 mins.
Remove veggies and rinse.
Saute the chilie and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and saute 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat
until veggies are tender.
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