Ingredients:
Potatoes – 3 pcs.
Carrot – 1 pc.
Sweet bell pepper – 2 pcs.
Rice – 1/4 tbsp.
Adygean cheese – 300 gr
Fresh ginger – 2 cm. root
Chili – 1 – 1,5 cm.
Tomatoes in own juice – 300 gr
Bunch of fresh coriander
Black mustard seeds – 1 tsp.
Turmeric – 1/2 tsp.
Paprika – 1/2 tsp.
Zira – 1/2 tsp.
Hummel-suneli – 1/4 tsp.
Black Indian salt (can be replaced with usual salt)
Vegetable little or ghee oil
Adygean cheese cut into cubes, fry in a saucepan. Then put it in a metal container, pour boiling water, add turmeric, salt with black (or regular) salt, so that the solution was well salted. Let it stand for 20 minutes. In a pot pour water, salt, bring to a boil, pour rice. While boiling water – peel and chop julienne potatoes, add to the rice and cook on very low heat. Water should barely boil, without boiling. Prepare the rest of the vegetables: cut bell peppers and carrots into julienne strips. Cut the chili into thin slices. Also chop ginger into very small cubes. Heat a saucepan with vegetable oil, add black mustard. As soon as it begins to “snap”, add the rest of the spices (paprika, sunflower seeds, zira), warm them up a little, then add the chili and ginger, fry a little. Add carrots and bell peppers, stir-fry for about 5 minutes, then peel and crush the tomatoes with a fork. Add tomatoes to vegetables, stew all for another 5-7 minutes. Then add vegetables to potatoes and rice, cook all together for 7 minutes. 2 to 3 minutes before it is ready, take the cheese out of the brine and add it to the pot. Remove the pot from the heat, add chopped coriander, leave to stand for about 15 minutes without stirring. Then stir it and serve.
Have a nice meal!
