RCI-VG.004.1465.001
Turli
Casserole of mixed vegetables
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- ½ kg
- – 3 potatoes2 unitpeeled and diced
- – 7 pearl onions5 unitpeeled
- ¼ kg
- brown round eggplant1 unitpeeled and cubed
- string beans¼ kghalved lengthwise
- peas1 cupshelled
- mint powder1 teaspoon
- hot pepper1 unitchopped very fine
- 1 unit
- 1 unit
Method
1
Heat the cooking fat in a large heavy-bottomed pot over medium-high heat. Cut the beef into cubes and brown on all sides until a light golden crust forms, approximately 5-7 minutes.
2
Add the peeled pearl onions to the pot with the beef and cook until softened and lightly colored, stirring occasionally.
5 minutes
3
Stir in the finely chopped hot pepper and mint powder, mixing well to coat the meat and distribute the spices evenly.
4
Add the diced potatoes and peeled eggplant cubes to the pot, then season with salt and pepper to taste. Stir to combine all ingredients.
5
Pour in enough water to barely cover the contents of the pot, then bring to a boil. Reduce heat to low and simmer covered until the beef is nearly tender.
20 minutes
6
Add the halved string beans and okra to the pot, stirring gently to distribute them evenly throughout the mixture.
7
Stir in the shelled peas and continue simmering uncovered over low heat until all vegetables are tender and the beef is fully cooked, approximately 15 minutes.
8
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls or on a plate.