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Cooked by: Chef / Ethnicity: Ethiopian cuisine / Last Modified: 3/5/2008 / 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 chile and onion in oil until soft but not brown.
Add the ginger, garlic, salt, and pepper and sautee 5 mins.
Add the rest of ingredients, stir well, and cook over medium heat
until veggies are tender.
| Ingredients:
5 Green chiles;skin,seed,chop
1 Teaspoon(s) Fresh ginger, grated
6 Small potatoes, cubed
1/2 Pound(s) Green beans
4 Carrots, cut in strips
2 medium Onions, quartered, separated
2 Tablespoon(s) Olive oil
2 Centiliter(s) Garlic |
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