The word ‘marguga’ means ‘thinned’ or ‘rolled out’ and is often likened to ‘Arabian pasta’ because it is traditionally made with thin strips of dough. You can save time by making it with already baked bread instead of making it from scratch.
|Prep time||20 minutes|
|Cook time||75 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Halve the mushrooms.
Finely chop the onions. Crush the garlic to a paste and crush the fresh ginger. Halve the green chilli lengthways. Peel and blitz the tomatoes in a food processor until puréed.
Peel the potatoes and carrots and cut them along with the courgettes into large chunks. Peel the pumpkin and cut into large chunks. Cut the red capsicum in chunks. Pierce the dried limes in a few places.
Heat the oil in a large pot over a medium heat. Add the onions and fry for approx. 10 minutes, or until golden. Add the star anise, cloves and curry leaves, then add the mushrooms, garlic, ginger and green chilli. Sauté for a couple of minutes. Add the whole spices, ground spices, salt to taste, tomato paste, the puréed tomatoes, courgettes, potatoes, carrots, pumpkin, red capsicum and dried limes and stir for a couple of minutes.
Pour in the hot water, cover and simmer gently for 20 minutes.
Meanwhile, finely chop the fresh herbs (reserving 1 tbsp of the parsley for garnishing), then add them to the pot. Stir, then cover and leave to cook for 30 minutes.
Meanwhile, cut the baby aubergines in half.
Place a non-stick pan over a medium heat. Add the oil and once hot, fry the aubergines cut side down until golden and tender. Drain on a paper towel and set aside.
Cut the flatbread into long, narrow strips. Add the strips to the pot and cook, covered, for 5 minutes, or until the bread has softened and is somewhat dissolved in the sauce.
Serve piping hot, garnished with the extra parsley and topped with the baby aubergines.