Chanakhi

1 . Stage

Cut the meat into medium-sized cubes and fry on a high heat with a little vegetable oil (ideally ghee). Peel the eggplants and cut them in the same way as the meat. Pour cold water and salt and leave for 15 minutes so that the bitterness disappears.

2 . Stage

Cut peppers and tomatoes in large slices. When the meat is browned, turn down the heat. Add spices, dry adjika, water and tomato paste. Once the meat comes to a boil, turn off the gas. Some families prefer tomato juice instead of meat-tomato broth. You look at your taste preferences, but I like meat broth better, so rich and tasty.

3 . Stage

Peel the potatoes and cut them into medium cubes, dice the onions into half rings. Start assembling our pots. In the first place, put potatoes, onions, salt a little and put finely chopped coriander on top

4 . Stage

Then comes the meat, peppers, and eggplant. In each pot put a clove of garlic squeezed through a press.

5 . Stage

Finish everything with the tomatoes and fill the pots halfway with our meat broth. Place in the oven for 40 minutes at 200*C