medium green pepper
medium red pepper
1/2 glass of water
1 sweet spoon
1 tea spoon
1/2 tea spoon
Prepare the seasoned vegetables from a low-fat dish, cooked for a long time. Keep your eggplants fresh in salty water for some time to release the bitter water. Rinse in plenty of water and use afterwards. Do not use the core parts of the flour in this recipe to dilute the food.
You can add vegetables such as fresh beans, zucchini, colorful bell peppers, okra, and peas in any way you like. You can prepare the chilli without using red or white meat.
How is it done?
If you have lamb meat, remove excess fatty parts, cut pieces in size.
Cut the crust of the dried onion into small cubes. Thinly cut the garlic.
Cut the green and red peppercorns you cut in half into large pieces.
Chop the eggplant and zucchini, which you peel off the husk variably, so that it matches the peppers.
Cut the tomatoes and potatoes that you ripped into shells into large pieces. Divide the fresh beans that you pick up after cutting the ends into two.
Angry olive oil in a deep pot or casserole dish. Take a light color of lamb and roast the water as high as the pull.
Respectively; Add onion, garlic, fresh beans, eggplant, potatoes, zucchini, pepper and tomatoes.
Mix olive oil, hot water and tomato slices in a small bowl and then sprinkle over the tomatoes.
Add the salt and pepper to the fleshy bouquet, cook it for about 45-50 minutes on a low cooked sauce that you cover.
Share with your loved ones the kind that you have transferred to a different vessel according to your desire for the mixing of all the vegetables during your service