Vegetable curry with chapatis
Ingredients (For 2 people)
- 2 leeks
- 1 onion
- 1 head of garlic
- 1 squash pumpkin
- 1 carrot
- Black pepper, cayenne pepper, turmeric, coriander, cardamom, ginger, long pepper, dill, to taste.
- 1 bit of coconut oil, ghee or extra virgin oil of first cold pressing.
For chapati bread
- wheat and rye whole grain flour, 1 cup each
- 1 portion of yeast
- 1 pinch of salt
- 1 tablespoon of cold pressed first oil This meal is accompanied with a portion of rice
This meal is accompanied with a portion of rice
In a mortar grind the species that will be used. Place a frying pan or wok with the ghee, coconut oil or whatever oil is available. Place the species first. Let them cook for a minute, preventing them from burning. Then place the vegetables. Seal them with oil and spices, and then place boiled water, so that they are cooked with water and so that the preparation remains moist. Once the ingredients are cooked, the curry is finished and ready to serve.
Mix the flours, the yeast and the pinch of salt. Place everything in a round bowl. In the middle, make a pot and place the oil and add the water and mix with the flours. A moist, homogeneous and slightly sticky mass should form. Divide in 4 or 5 rolls and knead each one until there is a thin dough. Place a pan on the fire with a little oil.
When it is hot put the chapati to cook. It should be cooked on both sides. In about 10 minutes each chapati is cooked. Once prepared serve with a rice ball. In India it is eaten with the hands to also feel the texture of the food, and thus stimulate the sense of touch.