Ajapsandali, Georgian vegetable stew

Ajapsandali, Georgian vegetable stew

Ajapsandali is a Georgian vegetable stew with spices and a lot of greens.

Ingredients:

• eggplants — 1 kg.
• sweet peppers of different colors — 3 pcs.,
• white onions — 2 pcs.,
• ripe tomatoes, peeled from the skin — 600 g,
• hot pepper — 1 pc.,
• cilantro, parsley and basil — 1 each,
• vegetable oil — for frying,
• potatoes — 2 pcs.,
• garlic passed through a press — 4 cloves,
• hops-suneli — 1 tsp,
• ground paprika — 1 tsp,
• ground coriander — 1 tsp,
• salt — to taste.

Cooking:

Peel the eggplants and cut them into medium-sized slices. Fry in a pan.
Peel the potatoes, cut them into small cubes and fry for about 10 minutes.
Onion cut into half rings, peppers are removed from the seeds and cut into medium slices. Fry the onions until soft, add the peppers and fry for another 7 minutes.
Put eggplants, potatoes, onions and peppers into a large saucepan. Add diced tomatoes, salt, add spices and simmer vegetables on low heat until cooked, stirring occasionally. It takes about 20 minutes.
Turn off the fire, add garlic and chopped greens, mix.
Let it stand.

Ajapsandali, Georgian vegetable stew
Ajapsandali, Georgian vegetable stew

You can leave a response, or trackback from your own site.

Leave a Reply

Besucherzahler
счетчик для сайта