Recipe Ethnic Russian
The richness and varued charactor of the Russian cuisines is derived from the vast and multicultural expanse of Russia, Its foundations were laid by the peasant food of the rural population in an often harsh climate.
INGREDIENTS:-
- Eggplants ——- 2 cut into 1″ cubes
- Salt ——- To taste
- Corn ——- 3 tbsp
- Onion ——- 2, medium and chopped
- Potatoes ——- 1/2kg, peeled and cut into 1/2 inch cubes
- Ripe tomatoes ——- 1/2kg, peeled and cut into 1/2 inch cubes
- Carrots ——- 2, grated
- Fresh coriander ——- 1/4 cup, chopped
- Garlic cloves ——- 4,chopped fine
- Black pepper powder ——- 1/4 tsp
METHOD:-
- Mix eggplant cubes with 1 tsp salt and let stand for 1/2 hour.
- Rinse pieces under cold water and press out liquid gently.Set aside. Heat oil in pan, add onion and mix for a movement.
- Cover the pan and cook over low heat for 5 minutes. Add eggplants, potato, tomato, carrots.
- Mix well and cover, continue to cook over low heat for 20 minutes.
- Add coriander, garlic, remaining salt and pepper. Cover and cook for 10 minutes more.
- Serve hot or at room temperature or refrigrate and serve cold.
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