Mixed vegetable stew

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This dish, Laganshala, would traditionally form part of a Parsi wedding feast, which is famous for its elaborate and extensive range of dishes - in fact it is so lavish that the invitees often fast before attending so they can eat more! The recipe has a complex yet subtle flavour with a sweet-and-sour undertone that reflects the influence of Gujarati cooking on the region.

Ingredients

  • 45 ml/3 tbsp sunflower oil or light olive oil
  • 1 large onion, finely chopped
  • 10 ml/2 tsp ginger purée
  • 10 ml/2 tsp garlic purée
  • 5 ml/1 tsp chilli powder, or to taste
  • 5 ml/1 tsp ground turmeric
  • 5 ml/1 tsp ground cumin
  • 5 ml/1 tsp ground coriander
  • 225 g/8 oz potatoes, peeled and cut into 2.5cm/1in cubes
  • 225 g/8 oz sweet potatoes, peeled and cut into 2.5cm/1 in cubes
  • 225 g/8 oz carrots, scraped and cut into thick rounds
  • 150 g/5 oz green beans
  • 2 ripe tomatoes, chopped
  • 15 ml/1 tbsp Worcestershire sauce
  • 15 ml/1 tbsp vinegar
  • 5 ml/1 tsp salt, or to taste
  • 5 ml/1 tsp sugar
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped
  • Indian bread or Plain Boiled Rice, to serve

Method

  1. Heat the oil over a medium heat and add the onion. Fry for about 5 minutes, until the onion is soft.

  2. Add the ginger and garlic and stir. Cook for 2 minutes, then add the chilli powder, turmeric, cumin and coriander. Cook for 1 minute, then add 15ml/1 tbsp water. Continue to cook for 2 minutes, then add a further 15ml/1 tbsp water.

  3. Add all the vegetables, except the green beans and tomatoes.

  4. Add 425ml/15fl oz water and bring it to the boil. Reduce the heat to medium, cover and cook for 15 minutes.

  5. Add the beans and tomatoes, Worcestershire sauce, vinegar, salt and sugar. Cook, uncovered, for 5–6 minutes or until the sauce has thickened.

  6. Stir in the chopped coriander and remove from the heat. Serve with any bread or Plain Boiled Rice.

Variation

Use 45ml/3 tbsp canned chopped tomatoes in place of fresh ones.

Per portion Energy 260kcal/1088kJ; Protein 4g; Carbohydrate 36g, of which sugars 15g; Fat 12g, of which saturates 2g; Cholesterol 0mg; Calcium 78mg; Fibre 6.2g; Sodium 584mg.