An Indian vegetarian dish. Can be enjoyed simply as a meal, but also as part of an Indian rice table. Or simply as a side dish next to meat or fish. The eggs are optional. I would leave them out as a side dish, but if you eat it as a main course, the eggs are delicious.
You can also use other vegetables. Just whatever you have lying around.
Dish for 6 people.
Ingredients:
5 shallots
3 red peppers
3 cloves of garlic
5 kemiri nuts
1 tsp trassi
1 12 tsp galangal
1 liter vegetable stock
200 g green beans
1/3 green cabbage
1 can of bamboo shoots
3 salam leaves
2 stalks of lemongrass
2 tsp sugar
½ block of santen
6 eggs
Sunflower oil for frying
Prepare:
Peel the shallots and garlic, cut the peppers into pieces, chop the kemiri nuts in half. Put all this, together with the trassi and the galangal, in a chopper and chop finely. This is your boomboo.
Heat a pan on the stove. Add a dash of oil and fry the bumbu until done
Add the stock and vegetables, the (bruised) sereh, the salam and the sugar and let it heat up.
Let this simmer for a while on low heat until the vegetables are done.
In the meantime, boil the eggs, shock them and peel them. Set aside.
When the vegetables are ready, add the santen (turn off the heat, otherwise it may curdle) and let it melt. If the sauce becomes too thick, add some more hot water.
Add the eggs to the pan and let them heat up again.
Serve with rice and prawn crackers.
Enjoy your meal.
