Delicious Creamy Refried Githeri

For stewing, suet the onions and garlic in oil until translucent.

Add tomatoes and cook until they break down.

Add cinamon, salt, and water to cover and bring to boil.

Add the pigeon peas and maize and cook until thick.

Add cubed eggplant and cook for a few minutes until cooked.

Switch off heat, mix in the dhania and hoho and let steam for a few minutes.

For refrying, heat the oil, add in the githeri and stir fry for a few minutes.

Add the spices and correct the seasoning. Stir fry until the spices are cooked.

Add the fermented cream and fermented milk and bring to heat.

Enjoy.