This is the first time I’ve used Inkomzi in any dish and I probably wouldn’t ever tried it if it wasn’t for my Friend who have brought me left over’s of this dish she makes regularly.
So I had to try it for myself. Let’s just get a few things clear, first of all this Indian dish do have a proper name (one I cannot pronounce or spell). This dish is my version (because I can not remember if the mustard seeds is supposed to be in the rice or int he sauce..lol).
I will have to sit down with a pencil and a paper and get the recipe from my friend again, but untill then here it is.
1 -3 green chillies - deseeded
1 onion – finely sliced
5 ml black mustard seeds
3 ml Turmeric powder
5ml olive oil
3 curry leaves
2.5 ml salt
2 potatoes peeled and cut into thick slices
Braise the onions in the olive oil, add the mustard seeds and spices, set aside. In a food processor chop the chillies adding a little Inkomzi at a time in order for the chillies to be chopped finely. Add the rest of the Inkomazi to the chilli mix and set aside. In a separate pot boil the potato slices until soft and strain.
Add the Inkomasi with the onions and spices add the curry leaves and summer for +- 10 minutes constantly stirring. Add potatoes and simmer for another few minutes.
Serve with Spicy Basmati rice and any meat of your choice.
Spicy Basmati Rice
1 cup of basmati rice
2 cardamom pods
1 Cinnamon stick
Salt to taste
Add Spices to rice and full pot up with enough water to cover the rice, cook as usual. Remove spices when straining the rice.
Add 10 ml flour mixed with a little milk to the sauce mixture if you want to thicken the sauce a bit more.
Green chillies give this meal it distinct fresh taste don’t use red chillies.
Loose the meat and enjoy this meal on it’s own.