It’s not very often that you find vegetables in the center of a Parsi dish, but this recipe is a big exception! It’s what the Parsis would call a khattu-mitthu (sweet and sour) combination of some excellent vegetables. Chef Sheriyar Rustom Dotivala, Executive Chef of Della Resorts, who shares his recipe with us, says, “Topped with dried nuts and raisins, this recipe is perfect to complement that Sunday lunch menu. Try it!
Lagan Sara Stew
Preparation time: 1 hour
Cooking time: 45 minutes
50g sweet potatoes
50 g of yams
30 g coriander leaves, divided use
5g turmeric powder
5g red chilli powder
5 g parsi sambar powder
5 g ginger-garlic paste
10ml oil for cooking
10g of sugar
Salt to taste
20 g raisins, divided use
10g cashews, for garnish
1. Cut carrots, yams, sweet potatoes, potatoes and tomatoes into small cubes.
2. Purée the tomatoes and set aside.
3. Heat enough oil in a medium skillet for the vegetables to fry. Fry carrots, yams, potatoes and sweet potatoes one after another, separately. Drain the vegetables on a tissue and reserve until later use.
4. Simultaneously, you can parboil the peas. Drain and cool and set aside.
5. Heat a frying pan and add 10 ml of oil to it. Once the oil is hot, lower the heat to medium and add the ginger-garlic paste. Fry it for a minute, until it becomes fragrant. Add turmeric powder, red chili powder and sambhar powder and stir over low heat.
6. Add the tomato purée and brown the mixture well.
7. Once the tomatoes are cooked and the color has changed, add the fried vegetables, green peas, vinegar, sugar, half the chopped cilantro leaves and half the raisins. Season the dish with salt and give it a taste to adjust the seasoning. Cover and cook for 10 minutes over low heat.
8. After 10 minutes, adjust the consistency if necessary. It’s ready.
9. Remove the stew to a serving platter and garnish with the remaining raisins, cilantro leaves and cashews, and serve hot with steamed rice or hot rotis.
Images Courtesy: Della Resorts
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