Chanakhi

Step 1 of 19

Finely chop the onion.

Step 2 of 19

Cut the meat into small pieces.

Step 3 of 19

Dice the tomatoes.

Step 4 of 19

Dice the eggplants. Salt them and leave for 30 minutes to remove bitterness. After that, rinse in cold water and gently squeeze out excess liquid.

Step 5 of 19

Grate the carrot using a coarse grater.

Step 6 of 19

Dice the potato.

Step 7 of 19

Distribute the meat across the bottom of the pots. Lightly salt and pepper.

Step 8 of 19

Place the potato on top of the meat.

Step 9 of 19

Add the eggplants over the layer of potato.

Step 10 of 19

Place the onion on top of the eggplants.

Step 11 of 19

Then add the carrot.

Step 12 of 19

Place half of the tomatoes over the carrot.

Step 13 of 19

Add a bit of salt. Add ground red pepper. For a thinner consistency, you can pour in a little water or broth.

Step 14 of 19

Cover with lids and place the pots in the oven. Stew at 180 degrees for 1.5–2 hours.

Step 15 of 19

15 minutes before they are done, add the remaining tomatoes.

Step 16 of 19

Squeeze one garlic clove into each pot.

Step 17 of 19

Add a bay leaf.

Step 18 of 19

Cover with lids again and place in the oven. Bake at 180 degrees for 15 minutes.

Step 19 of 19

Garnish the finished dish with finely chopped greens.