Fennel Nepalese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 fennel
- 1 onion (s)
- 0.5 ½ chilli pepper (s)
- 1 piece (s) ginger
- 5 mushrooms
- 3 tomato (s)
- salt
- 1 teaspoon, leveled sugar
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Wash the fennel, separate the fingers and the lower end, cut in half and then cut into thin strips. Peel and halve the onion and cut into thin rings. Wash the desired amount of chilli, cut in half and cut into rings (in Nepal this is not pitted and it becomes considerably hotter, so be careful!)
- Peel the piece of ginger - about the size of the phalanx - and chop it into small pieces or cut into thin slices. Clean the mushrooms and cut them into slices. Wash the tomatoes and cut into pieces.
- Now heat the oil in a pan, fry the chilli and ginger and then add the fennel and fry for about 5 minutes. Add the onion and continue frying until it turns golden yellow. Now add the mushrooms and tomatoes, season with salt and continue to fry / simmer until the desired consistency is achieved.
- We like it best when everything just looks like chutney - but that`s a matter of taste. If you want the fennel a little crunchier, you have to stop earlier - if you like it softer, you can add a little water and let everything boil down a little. Rice is served with it.
- We have a Nepalese au pair visiting here and I will try to adjust the recipes one by one - it is really worth it. It may not look that great - but it tastes great! We have already eaten a lot, but Nepalese is really one of the best for our taste!
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