Indian Wedding Stew (Lagansala Stew)
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