Guest guest Posted February 22, 2008 Report Share Posted February 22, 2008 Vegetable Stew-Laganshala-India 1lb. sweet potatoes 1lb. potatoes 1/2 lb. carrots 6 cherry tomatoes 1/2 lb. onions, finely sliced 8 cloves garlic, grind to paste 3 dry red chilies, grind to paste 1 1/2 teaspoons cumin seeds, grind to paste 1 1/2 cups water 2 teaspoons salt 1 tablespoon vinegar 1 tablespoon Worcestershire sauce 1 tablespoon sugar vegetable oil or ghee as required Peel sweet potatoes and potatoes, Scrape and clean carrots. Cut sweet potatoes, potatoes and carrots into tiny cubes. In a “kurhai” or bowl shaped vessel or deep frying pan pour oil or ghee to a depth of 4 cm and heat. Fry and cut vegetables separately in it and keep aside. In a pan, fry the onions in 4 tablespoons oil or ghee till golden brown. Drain excess oil, it sticks to bottom of pan. Add masala paste to onion and cool 5 minutes adding 1 tablespoon water, if it sticks to the bottom of the pan. All all the fried vegetables and mix well, Add salt and water and cook, covered, on slow fire for 15 minutes. Add cherry tomatoes and continue cooking till tomatoes are soft and the stew is almost dry. Add vinegar, Worcestershire Sauce and sauce and sugar and cook 5 to 10 minutes longer. Serve as a separate vegetable dish or as an accompaniment to cutlets, chops or patties. Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
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