| Left side of plate: Eggplant & scallions; right side of plate: red beans. |
This will be the first of many Nepali recipes, especially since I am about to spend three weeks in Nepal!
These dishes are very easy to make and the ingredients are super cheap :-)
Nepali red beans
Ingredients:
- Cans of red kidney beans
- Can of tomato paste
- Tomatoes
- Oil (optimal is vegetable/canola oil)
- Onion
- Garlic
- Ginger
- Spice: cinnamon sticks, anise seeds, red chili, bay leaves, turmeric
The amount of each depends on how much you're cooking and how spicy you want it to be. Next time I cook it I'll take pictures of each step and update this to show the amount of ingredients used. Hint: better to use too much garlic, ginger, and spices than too little!
Directions:
- Heat vegetable oil with some anise seeds and pieces of cinnamon sticks.
- When the anise seeds start to pop, turn off the heat, add some small pieces of ginger, red chillies and turmeric, and shake with lid on.
- Add the red kidney beans when the pot is cool, and crushed garlic, tomato paste, water, salt, powdered cumin, coriander, black pepper and cinnamon.
- Optional: add cubed fresh tomatoes and big bay leaves. Heat to a boil.
Nepali eggplant
Ingredients:
- Oil (optimal is vegetable/canola oil)
- Eggplant
- Green onions or leeks
- Crimini mushrooms (optional)
- Spices: turmeric, cumin, coriander, and salt
Directions:
- Saute chopped mushrooms in oil with turmeric (optional)
- When oil is hot, add turmeric and place chopped eggplant in pot
- When eggplant starts browning add chopped leeks.
- Mix in salt, cumin, and coriander
| the finished product! |


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