This hearty Turkish vegetable stew is made by cooking eggplant, zucchini, bell pepper and carrots with bulgur in a pressure cooker. Pressure cooking brings vegetables with different cooking times to tenderness together. It is a budget-friendly recipe made with a short list of ingredients.
Cut the eggplant, zucchini, green bell pepper and carrot into evenly sized pieces.
Heat the olive oil in a pressure cooker and briefly sauté the vegetables. Add the bulgur, tomato, water and salt, then close the lid. Once the cooker reaches pressure and begins to whistle, cook for 15 minutes.
Let the pressure release naturally, open the lid and leave the stew to rest for 5 minutes.
Serve the stew warm or hot.
Cut the vegetables into evenly sized pieces; pieces of different sizes will not cook evenly in a pressure cooker. Allergen: contains gluten (bulgur).
Sebzeleri bende farklı büyüklüklerde doğramıştım, tarifte uyarıldığı gibi bazı parçalar fazla yumuşadı ve bazıları hâlâ oldukça diri kaldı, bir dahaki sefere hepsini aynı boyutta keseceğim.
Düdüklü tencerede pişirme süresi kısa olduğu için boyut farkı normalden daha belirgin sonuç veriyor, eşit doğrama burada özellikle önemli bir adım.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
