Rump steak, eggplants with pan fry bitter gourd and vegetables

rump steak bittergourd and roasted vegs.jpg    

Ingredient to marinade
4 rump steaks (health smart)
4 Tbs Worcester sauce
Blueberries jam to spread on the meat
Olive oil
Sea salt and black pepper

Vegetables
1 small egg plant, cut into cubes
1 small bitter gourd, half and removed the white vein/ membranes, sliced thinly
2 medium carrot, cut diagonally
4 medium potatoes, sliced  semi thick not too thin pieces
2 Tbs garlic, chopped
2 Tbs paprika
oil
salt and white pepper

Method
Preheat oven to 220 C. Pat rumps dry and season with oil,Worcester, salt and pepper. Put meat in a roasting pan, and spread jam on top. In another roasting pan toss egg plants with paprika, salt and oil. Mix well and roast in upper third of oven, stirring once, 20 minutes.

Put rumps in the oven roast for, 10 minutes. Reduce temperature to 180 degrees and turn over the other side and spread some more jam for a further 10 -15 minutes or to your liking. For medium-rare rumps 130 degrees and eggplants are golden, about 20 to 25 minutes. Transfer rumps and vegetables to a platter and keep warm, covered loosely with foil.

Heat oil in pan, over med heat add garlic and fry bitter gourd for 15 -20 minutes until tender or cook. Remove from heat and transfer to plate, keep warm, covered loosely with foil. Then add in a bit more oil if the pan is dry. Then add carrot and potatoes, pan fry until based of potatoes brown slightly not burn for 15 -20 minutes until cook and tender.

By now the rumps have been rested, cut into slices or just plate them individual on each plates with bitter gourds, eggplants, carrots and potatoes.

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