Name: Mixed vegetable stew
Yield: Serves 4
Cuisine: India
Ingredients: Indian bread or Plain Boiled Rice, to serve; 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 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 cumin; 225 g/8 oz carrots, scraped and cut into thick rounds; 225 g/8 oz sweet potatoes, peeled and cut into 2.5cm/1 in cubes; 225 g/8 oz potatoes, peeled and cut into 2.5cm/1in cubes; 5 ml/1 tsp ground coriander; 150 g/5 oz green beans; 2 ripe tomatoes, chopped; 15 ml/1 tbsp Worcestershire sauce; 5 ml/1 tsp ground turmeric; 15 ml/1 tbsp vinegar; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.