- Preeti Shridhar
How many of you remember tearing recipe pages from magazines for trying them out later, before the era of internet ? I have many such pages still lying in some files or my cookery books.
Yesterday while cleaning a bookshelf I found this page from Good housekeeping magazine.
It was about Parsi vegetable Stew but at the end were listed some variations.
So I made the stew using all the variations.
So ,now this stew probably doesn't belong to any particular region but I must say it turned out yumm.
So here is my take on vegetable Stew. It's a very versatile recipe. You can adjust the vegetables you use as per your preference or availability. I have used dried kafir lime leaves but you can omit them or could also use lemon grass.
You can make it spicier. Mine is mildly spicy.
Oil. 1 tbsp
Cauliflower florets 1 cup
Carrot 1/2 cup
Green peas 1/2 cup
Potato. 1 large
Onion 1 large
Green chili. 2
Whole red chili. 2
Red chili pd. 1/2 tsp
Turmeric pd. 1/4 tsp
Salt. to taste
Kafir lime leaves. 5
Coconut milk. 300 ml
Water 3/4 cup
Curry leaves 1 sprig
Chop all the vegetables in small cubes.
Finely slice the onion.
Heat oil in a heavy bottom sauce pan.
Add whole red chillies and Curry leaves.
Then tip in the onions.
Once onions turn translucent ,add all the vegetables.
Stir fry for a couple on minutes.
Now add salt and cook the vegetables covered till al dente.
Now add red chili powder, turmeric powder, slit green chilies , kafir lime leaves and water.
Let it simmer till vegetables turn tender.
Now add coconut milk and let it simmer on very slow heat till the stew becomes hot.