Indian Wedding Stew (Lagansala Stew)

Indian Wedding Stew (Lagansala Stew)

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Servings: 6
Calories: 464

Ingredients
 

  • 1 3/4 oz Yam jimikand, cut into small cubes
  • 2 Sweet potatoes shakarkand, cubed
  • 1 3/4 oz French beans cubed
  • 1 Capsicum ShimJa mirch, cubed
  • 4 Carrots gajar, cubed
  • 7 oz Green peas hara matar, boiled
  • 1 oz Celery finely chopped, boiled
  • 7 floz Vegetable oil
  • 2 Onions large, chopped
  • 3 Green chillies chopped
  • 1 tsp Cumin-coriander jeera-dhaniya powder
  • 1/2 tsp Turmeric haidi powder
  • 1 tsp Ginger-garlic adrak-lasan paste
  • 2 Tomatoes chopped
  • Salt to taste
  • 1 tbsp Vinegar sirka
  • 1 tbsp Worcestershire sauce

Instructions

  • Heat the oil in a wok (kadhai); fry all the cubed vegetables, separately. Keep aside.
  • In the same oil, saute the onions until soft. Add green chillies, spices, and garlic-ginger paste; saute for 2 minutes. Add fried and boiled vegetables, tomatoes, and salt. Cook covered with a heavy lid, containing a little water, until the mixture is reasonably dry. Stir occasionally.
  • Add vinegar and Worcester shire sauce, mix well.
  • Serve hot garnished with green coriander.
Calories: 464 kcal
Carbohydrates: 35 g
Protein: 5 g
Fat: 35g
Saturated Fat: 5 g
Trans Fat: 1 g
Sodium: 184 mg
Potassium: 781 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 18791 IU
Vitamin C: 57 mg
Calcium: 68 mg
Iron: 2 mg
Cuisine Indian
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