Vegetable Tawli

Faisal El-HassanChef

Ingredients

• 2 medium potatoes, peeled and cut into medium cubes
  2 Potatoes
• 2 carrots, peeled and cut into medium cubes
  2 Carrots
• 3 zucchinis, cut into medium cubes
  3 Zucchini
• 2 medium eggplants, peeled and cut into medium cubes
  2 Eggplant
• 0.5 kg green beans, cut into medium cubes
  0.5 Kilogram
• 0.5 cauliflower, cut into medium cubes
  0.5 Cauliflower
• 2 medium onions, cut into round slices
  2 Onions
• 2 cups tomato juice
  2 Cup
• 1 chicken stock cube, or Maggi
  1 Cube
• 2 tablespoons olive oil
  2 Tablespoon
• 0.5 teaspoon black pepper
  0.5 Teaspoon
• 0.5 teaspoon spice mix
  0.5 Teaspoon
• Salt to taste
  0

Steps

1. 1

   Mix the onion slices with black pepper, salt, and spice mix.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   Pour the olive oil into the pot and add the seasoned onion slices and chopped vegetables. Mix the ingredients well and sauté over medium heat for 5 minutes, stirring occasionally.

   Required Tools:

   Pot

   5 min
3. 3

   Add the tomato juice and chicken stock cube. If the sauce does not cover all the vegetables, add some water and let the pot simmer for 10 minutes after boiling.

   10 min
4. 4

   Transfer the vegetable stew to a tray and bake in the oven at 160 degrees Celsius for 30 minutes or until the vegetables are well cooked.

   Required Tools:

   Tray

   30 min
5. 5

   Serve this dish with white rice or bread, or as a main dish alongside another dish.

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags