Recipe by Jean Pereira
Ingredients:
1 large white onion (diced)
1 tomato (chopped)
4 cloves garlic (finely chopped)
2" ginger (finely chopped)
1 leek (sliced)
2 cups cabbage (sliced)
2 potatoes (small cubes)
1 small capsicum (chopped)
200 gms ladies finger / okra (finely sliced)
2 tbsp tomato paste
2 tsp salt
1 tsp pepper powder
2 tbsp bafat powder
1 tsp chili flakes
1 tbsp corn starch
2 Maggi chicken cubes (dissolved in 3 cups hot water)
3 tbsp oil
vinegar to taste
Steps:
- In a vessel, heat oil.
- Add the ginger and garlic and fry for 1 minute.
- Add the onions and fry for 2 minutes.
- Add the tomatoes and fry for 2 minutes. Keep stirring.
- Add the vegetables and the chicken stock. Mix well.
- Add salt, vinegar, chili flakes and corn starch. Add additional hot water if required.
- Cook covered on low heat for 40-45 minutes.
- ENJOY!
Notes:
- This dish can be made with vegetables of your choice.
- You can add beans, carrots, sweet potatoes, chickpeas, corn, peas etc and can skip vegetables from the ones added here as well.
- If desired, you can add coconut milk or cooking cream when it's almost done and give it one last boil.