Torli – Mixed vegetables

Ingredients

• 3 zucchini, cubed – koo-sa
• 3  medium size eggplants, peeled and cubed – be-tin-gan
• 3 medium size potatoes, peeled and cubed – ba-ta-tas
• 3 medium size carrots, peeled and cubed – ga-zar
• 1 cup green beans – fa-soo-li-a khad-ra
• 1 cup tomato juice – a-sir ta-ma-tam
• 1 cup chicken or meat broth – ma-ra-a firakh or lah-ma
• 2 tbsp ghee or margarine – sam-na or zib-da
• 2 medium size onions, chopped – ba-sal
• salt and pepper – malh and fil-fil

Directions

• Heat the oven to 200C.
• Rinse all the vegetables well. Keep the zucchini to the side and mix the other in a big bowl.
• Add ghee, onion, tomato juice, salt and pepper and the mixed vegetables to a baking dish.
• Add the broth to the vegetable mix and cover the dish with aluminium foil. Place the baking dish in the oven for 40-45 minutes or until the vegetables are tender. Add the zucchini to the torli after 10 minutes.
• Remove the foil after 30 minutes and add more water if the mixture has become dry. Add some extra salt and pepper if needed.
• Serve the torli in the baking dish or deep serving dish with white rice on the side.

Notes

• Any of the mentioned vegetables can be excluded from the torli if desired, and others can be added depending on taste and seasonal availability.
•  Meat can be added to the torli if desired. Cut the meat into small cubes and boil separately until semi-tender. Add to the torli together with the broth and prepare as normal.
• A quartered chicken can be added to the torli immediately with the broth.