Recipe-o'-clock: Prepare Ethiopian injera with veggie curry
Injera, a staple of Ethiopian cuisine, is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally served with various stews and curries, it offers a delightful culinary experience. This dish's history is deeply rooted in Ethiopian culture, making it an essential part of their culinary identity. Today, we'll explore how to prepare eggless injera accompanied by a flavorful vegetarian curry. Let's get cooking.
Gather the following ingredients
For the injera, gather two cups teff flour, three cups water, and one-half teaspoon salt. For the veggie curry, arrange for one large onion (chopped), two cloves garlic (minced), one tablespoon ginger (minced), two carrots (sliced), one bell pepper (chopped), one cup green beans (trimmed), one can diced tomatoes, one teaspoon turmeric, one teaspoon cumin, salt and pepper to taste, and oil for sauteing.
Preparing the injera batter
Mix teff flour and water in a large bowl until smooth. Cover with a cloth and let it ferment at room temperature for one to three days - this will develop its signature tangy flavor. After fermentation, stir in the salt. The batter should be thin enough to spread easily on your pan but thick enough to coat the back of a spoon.
Cooking the injera
Heat a non-stick pan over medium heat. Pour about half a cup of batter into the center of the pan; tilt the pan in a circular motion to spread the batter evenly into a thin layer. Cook until holes form on the surface and edges lift from the pan—about two to three minutes—then remove and let cool on a clean cloth or plate.
Making veggie curry
Heat oil in a pan over medium heat, then add onions, garlic, and ginger. Cook until onions are translucent. Add carrots, bell pepper, and green beans, cooking for five minutes. Then mix in diced tomatoes and spices (turmeric and cumin). Simmer until vegetables are tender but firm, about 10 minutes. Season with salt and pepper to taste.
Serving suggestions
To serve this delightful meal traditionally, place an injera on each plate as a base and then ladle generous amounts of veggie curry atop it. Enjoy by tearing pieces of injera by hand and scooping up curry directly - embracing Ethiopian dining customs fully! This combination not only tastes incredible but also immerses you into an authentic cultural experience right from your kitchen.
