- Buckwheat - 200 Grams
- Carrot - 1 piece
- Cauliflower - 200 Grams
- Adyghe cheese - 200 Grams
- Butter - - To taste
- Cumin - 1/2 Teaspoon
- Asafoetida - 1/2 teaspoons
- Turmeric - 1/2 Teaspoon
- Ground mixture of peppers - 1/2 Teaspoons
- Curry leaves - 5 pieces
Prepare all the necessary ingredients for cooking our dish. All vegetables and cheese are cut into small cubes. We heat the frying pan, pour oil into it. We pour out the cumin, fry it, then fall asleep all the other spices. After a few seconds, we pour out the diced vegetables and cheese. Cover with a lid and fry all about 5-7 minutes. Buckwheat thoroughly under running water. Then we grease the pots with butter. We spread into the earthenware a layer of washed buckwheat. Then a layer of vegetables with cheese. Layers alternate several times. Solim, pour water and add a little butter. We close the pot with a lid and send it to a preheated oven for 180 minutes for 20 minutes. To serve to a table hot in a pot or on a plate with salted cucumbers. Bon Appetit!
Servings: 3-4