Fried/Stew Balanjay and Beef (Eggplant Dish)

balanjay

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture and moisture, while green beans are more economical.

Wash and clean the beef, then cut it into small pieces.

Add homemade green seasoning to the beef and mix well.

Add 1/2 teaspoon of mushroom soy sauce to the beef mixture and mix again.

Marinate the beef for half an hour.

Heat 2-3 tablespoons of cooking oil in a pan.

Add the marinated beef to the pan and fry until all the water evaporates.

Once the water has evaporated, pressure cook the beef for 10 minutes with 1.5 cups of hot water until tender.

Remove the beef from the pressure cooker and set aside.

In the same pan, add 2 tablespoons of oil, then add 1 chopped onion, 4 chopped scallions, and 1 tablespoon each of chopped garlic and onion.

Cook the mixture until the onions are golden brown.

Slice 4 medium potatoes and add them to the pan with the onion mixture.

Add half a chopped tomato to the pan and cook until the potatoes are tender.

Cut 4 eggplants, peeling 2 and leaving the skin on the other 2, then add them to the pan.

Add about 1/2 teaspoon of salt to the mixture, adjusting to taste.

Cover the pan and let it cook for a while.

Add the cooked beef back into the pan along with 2 tablespoons of tomato paste.

Add a little water if necessary to help cook the mixture.

Add 3 peppers and some celery for garnish, then mix everything together.

Serve the stew balanjay with roti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary