Touffé Cresson (Sauteed Watercress with Potato)
A simple vegan dish to serve alongside a main meal. Water Cress (also known as Cresson locally) is not only great on its own but makes for a refreshing combination with potatoes. This dish is a Mauritian spin-off of the Indian dish, Aloo Methi.
Ingrédients de la recette
- Watercress (2 bunches), clean and washed
- 2 medium potatoes
- 2 onions (1 sliced, 1 cut in wedges)
- 4 garlic cloves, peeled
- ⅓ cup oil
- Salt, to taste
- 2 dried chillies
- ½ tsp bicarbonate (baking soda)
Instructions
- 1
Trim thick ends and chop the watercress.
- 2
Peel, wash and dice the potatoes.
- 3
Cut one onion in half and slice it with a knife.
- 4
Slice the garlic cloves.
- 5
Heat 1/3 cup oil over medium heat in a wok.
- 6
Add the diced potato and salt to taste.
- 7
Add the dried chillies, sliced onion and garlic; stir continuously until the potato is lightly golden and soft.
- 8
Add the chopped watercress.
- 9
Add salt to taste and 1/2 tsp bicarbonate (baking soda).
- 10
Reduce heat to minimum and simmer until the water evaporates, about 3 minutes.
- 11
Stir regularly, every 30 seconds.
- 12
Cut the second onion into wedges, add to the mixture and remove from heat.
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Se connecterCrédits : Source: eMauritius Videos