Ethiopian Yataklete Kilkil Recipe with Injera (Mix Vegetable with Bajri Roti)

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Yataklete Kilkil is a flavourful and colourful Ethiopian vegetable stew made with a variety of vegetables. It’s often served with injera, a sourdough flatbread that’s a staple in Ethiopian cuisine. Here’s a recipe for Yataklete Kilkil along with instructions on how to make injera:

Ingredients for Yataklete Kilkil:

  • 2 carrots, sliced
  • 1 large potato, cubed
  • 1 cup green beans, cut into bite-sized pieces
  • 1 cup cabbage, shredded
  • 1 cup cauliflower florets
  • 1 onion, thinly sliced
  • 2-3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons berbere spice (adjust to taste)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh coriander leaves for garnish (optional)

Instructions for Yataklete Kilkil:

  1. Heat olive oil in a large pan over medium heat. Add the sliced onions and sauté until translucent.
  2. Add minced garlic and grated ginger. Sauté for another minute until fragrant.
  3. Add all the vegetables (carrots, potatoes, green beans, cabbage, and cauliflower) to the pan. Stir well to combine.
  4. Season the vegetables with berbere spice, salt, and black pepper. Mix until the vegetables are coated with the spices.
  5. Reduce the heat to low, cover the pan, and let the vegetables simmer until they are tender but still slightly crisp.
  6. Stir occasionally to ensure even cooking. Adjust seasoning if needed.
  7. Garnish with fresh coriander leaves and serve the Yataklete Kilkil with injera.

Ingredients for Injera:

  • 2 cups bajra flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups water (approximately, adjust for consistency)

Instructions for Injera:

  1. In a mixing bowl, combine teff flour, all-purpose flour, baking soda, and salt.
  2. Gradually add water and whisk until you have a smooth, pourable batter. Let the batter rest for at least 30 minutes to an hour.
  3. Heat a non-stick skillet or injera pan over medium heat. Pour a ladleful of the batter into the center and quickly swirl the pan to spread the batter evenly into a thin, circular shape.
  4. Cover the pan and cook until bubbles form on the surface and the edges start to lift. This typically takes about 1-2 minutes.
  5. Injera is ready when the surface is set, but the middle remains slightly spongy.
  6. Remove from the pan and let it cool. Repeat with the remaining batter.

Serve the Yataklete Kilkil with injera for a traditional Ethiopian meal. Enjoy the burst of flavours and textures in this delightful combination!

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