1
8
8
4
5
3/4
2
1/2
3
2
|
#
oz
oz
oz
cl
in
T
c
t
|
Beets (1)
Carrots
Potatoes (2)
Onion
Garlic
Ginger root
Green Chili (3)
Oil
Water
Salt
|
Prep - (1-1/2 hrs - 25 min work)
- Boil BEETS in plenty of water until a sharp skewer will pass
through the center of the largest one without hitting a hard spot (1 to
1-1/4 hrs). Drain, and hold under cold running water just long enough
that your can handle them. Rub the skins off and trim root and top. Let
cool. If you let them cool first, you won't be able to rub the skins
off.
- Peel POTATOES and cut into sticks about 1/2 inch on a side and
about 1-1/2 inches long. Hold in cold water until needed.
- Peel Carrots and cut into sticks similar to the potatoes, but
a little bit narrower.
- Quarter ONION lengthwise and slice about 1/4 inch wide
crosswise. Crush GARLIC and chop fine. Slice GINGER very
thin, cut slices into threads, and chop threads fine. Mix all.
- Cap and and seed GREEN CHILIS. Cut into strips about 1/8 inch
wide and 1 to 1-1/4 inches long.
- Cut Beets into sticks similar in size to the Potatoes.
Run - (35 min)
- In a spacious sauté pan or similar, heat Oil and fry
Onions mix over medium heat, stirring until Onions are translucent.
- Stir in Carrots and 3 cups Water. Bring to a boil and
simmer about 5 minutes.
- Drain Potatoes and stir in. Bring back to a boil, cover and turn
to a simmer for about 20 minutes, or until Potatoes are barely tender.
- Stir in Beets and Green Chili. Season with Salt
and Bring back to a simmer until Beets are well warmed through.
- Serve hot with Injera Bread or Rice.
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