Yataklete Kilkil -- Ethiopian Vegetables With Garlic And Ginger

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 small potatoes, peeled
• 3 large carrots, peeled
• 1/2 lb fresh green beans, trimmed and chopped
• 1/4 cup vegetable oil
• 2 medium onions, chopped
• 1 large green pepper, seeded and cut into strips
• 2 whole fresh hot chili peppers, washed and seeded and chopped
• 1 tablespoon garlic, finely chopped
• 2 teaspoons ginger, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 large scallions, trimmed and chopped

Recipe

• 1 start by slicing the potatoes crosswise into circular slices, dropping them as you go into cold water to stop them from discolouring.
• 2 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 also cut the carrots lengthwise into quarters and then crosswise into 2-inch lengths.
• 4 when you are ready to cook the veggies, first drop the potatoes into boiling water, then add the carrots and beans.
• 5 boil for 5 minutes, then drain and run cold water over them to stop the cooking process.
• 6 set them aside to drain completely.
• 7 meanwhile, heat the oil in a large saucepan and add the onions, green pepper and chilies.
• 8 cook for about 5 minutes until the veggies are soft but not brown.
• 9 add the garlic, ginger, salt and pepper and stir for a minute or so.
• 10 add the reserved vegetables and the scallions and mix until everything is coated in oil.
• 11 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.