Spicy Masu-Tarakari

Ingredients for 2 servings:

• 300 g turkey schnitzel
• 2 small onions
• 2 large potatoes
• 4 Pepper
• 3 garlic cloves
• 4 tomatoes, blanched, peeled
• 1 tbsp ajvar
• ½ tsp salt
• 1 eggplant(s)
• 3 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

from Nepal, with turkey, eggplant and potato

Cut the eggplant into finger-thick slices and place them in a sieve to drain the bitter juices. Add 4 tablespoons of salt and mix well. The salt draws out the bitter liquid. After about 30 minutes (before further processing), rinse thoroughly and drain well. Finely chop the onions, peel the potatoes and slice them lengthwise, cut the peppers into small pieces, and peel and halve the garlic cloves. First, cut the turkey schnitzel into not-too-small cubes. Brown it in a large pot with 3 tablespoons of oil over medium heat, then add the onions and garlic and fry briefly. Then add the eggplant slices, peppers, potatoes, ajvar, and tomatoes, then add the salt and enough hot water to just cover everything. Put the lid on the pot and cook everything over medium heat for about 20-30 minutes. Bread rolls or baguette go well with it for dipping. In Nepal, black tea is drunk with it; it is a must-have.