Roti Teluris a favourite around here and we are always looking for an excuse to have it with a meal 🙂 I buy the frozen roti prata – I think these ones are made in Singapore, keep them in the freezer and bring them out for making roti telur.
It’s as easy as pie. I cook the roti on one side, break an egg over the “raw” side, break the egg up a bit with a fork, sprinkle on some very thinly sliced red onion that I have salted, flip it over and cook the eggy side.
Serve them flat, fold them in half, or fold them into a triangle. These tasty morsels are perfect with a vegetarian curry like this one:
POTATO AND CHICKPEA CURRY
Saute some chopped onion, green chilli, and garlic ( I used 1 onion, 4 cloves of garlic and 2 of the larger, milder green chillies) in a about 1 tablespoon of oil. Tip in some curry leaves if you have any.
I prefer to use green chilli with vegetable dishes, but, by all means use red if that is what you have, or prefer.
Add about 1 dessertspoon of whole fennel seeds and about 2 teaspoons of black mustard seeds.
Microwave about 700g of whole potatoes until they are just tender. Peel off the skins and chop into chunks.
Drain and rinse 1 tin of chickpeas.
Put the potato and chickpeas into the pan and add: some grated fresh turmeric (or a teaspoon of dried) salt and ground black pepper to taste and 2 teaspoons of a curry powder of your choice.
NOTE: this is supposed to be a mildly spiced dish. The curry powder certainly shouldn’t dominate and can be omitted with no worries at all.
I added some chopped silverbeet leaves from the garden.
Half a cup of Greek style, thick yoghurt went in, along with 1 cup of water.
I stirred it well, brought it all to the boil and cooked it until the potato was well cooked and the liquid had mostly evaporated.
Our family prefers this type of chickpea/bean curry to almost have the consistency of houmos/humus/hummus; quite dry and almost “spreadable” 🙂
We like having a vegetarian meal a couple of times a week: Asian food offers such a huge range of delicious vegetarian recipes, and no-one misses the meat 🙂
Beans contain lots of important soluble fibre which aids digestion and lowers cholesterol. It gets easier to add them to your cooking after a while. Australian/British food doesn’t have much of a tradition of using beans and pulses in their cooking. Maybe it’s because, especially in Australia, meat has always been plentiful and cheap.
It was served with the roti telur and plain Greek yoghurt.
This meal even works well at room temperature.
Just a simple, fast, after-work, mid-week meal and nothing complicated here. Next time the ingredient list might change, something might be added, or something omitted. It always comes out very tasty.