Friday, January 15, 2010
Ajabsanda (Steamed vegetables)
For cooking "Ajabsanda" you will need two pots, one smaller and one bigger. Small one must fit in to the big one. Put small pot into the big one and pour water enough to cover the small pot to 2/3. Take out small pot and put the big one with water on a heat. Bring water to boil. Put all the vegetables in small pot and put on to a boiling water. Close the lid of the big pot and cook over medium heat for 2 hours, make sure that water must always cover the small pot for 2/3. You will have to pour some water gradually. "Ajabsanda" is full with vitamins and minerals, as it is cooked in healthy way. You can serve "Ajabsanda" as a main or as a side dish.
2 onions, peeled and sliced
2 carrots, peeled and cut in medium pieces
3 tomatoes, peeled and chopped
Half of one cauliflower, washed and bunched
1 big capsicum, cleaned and cut in cubes
2 medium sized egg plants, peeled and cubed
2 zucchinis, peeled and cut in circles
2 tbsp of vegetable or olive oil
1 big potato, peeled and cut in big cubes
Salt to taste
1 tbsp of fresh ground pepper
Fresh chopped coriander leaves
In your small pot, place onions as a first layer, then put carrots, capsicum, tomatoes, place in bunches of cauliflower, eggplant, zucchini. The last layer will be potatoes. Sprinkle 2 tbsp of oil over vegetables and put the pot on a boiling water, close the lid of the big pot(you don't have to close the lid of your small pot). Gradually add in some boiling water in to the big pot, as it will evaporate by time. Cook for 2 hours. After, sprinkle some salt, fresh ground pepper and continue to cook for 5 min. Serve as hot sprinkling over coriander leaves and enjoy!!!