Mixed Vegetable Stew
It was the birthday week and though I did have a little vegan junk (Yes guys there is vegan junk), for the most part I stuck to my healthy oil free refined sugar free plant based diet. Though a whole birthday cake with all the works was delivered to me (Thanks to hubby darling) I didn’t have any, but the lunch that I had was so awesome and finger licking that I will remember this birthday forever!!
So what was this awesome dish? As you guys now know about my love for potatoes, not moving very far from it this dish contains tubers, raw papaya, pumpkin, corn on cob, beans and gourds. It’s a one pot dish and though it sounds cumbersome it comes together in 4 simple steps.
Without further suspense this is the MIXED VEGETABLE STEW or traditionally known as ‘Khatkhata’ which can be served over a bed of brown rice or with some whole grain chapatis. This is again a grand mom’s recipe and has been passed on with lots of love.
- 100gms each of yam, sweet potato, potato, raw papaya, raw banana, cluster beans, ridge gourd, ivy gourd (tindora)
- 200gm each Pumpkin and radish
- 2 Corn on cobs (cut into pieces)
- 2 cups cooked toor dal (yellow split peas/pigeon pea)
- 1/4 cup fresh coconut
- 3 tbsp tirphal/ Sichuan seeds/ teppal (crushed and seeds removed)
- 1 tsp turmeric
- 1 tsp red chilli powder (as per level of spiciness)
- 1 tbsp jaggery
- 1 inch ball tamarind
- ¼ tsp asafoetida
- Salt to taste
- Peel and chop vegetables. Pressure cook all the vegetables in 1 cup water till just done (veggies shouldn’t be all mushy, one whistle and turn off the heat).
- Pressure cook the toor dal separately.
- Grind coconut, tamarind together.
- In a pot mix the veggies, dal, ground coconut and the rest of the ingredients. Bring to a boil and simmer for 10 mins.
- Mixed Vegetable Stew is ready to be served.
- P.S It is very important to remove the seeds of tirphal as it can make the stew bitter if not removed.
Thank you Nalu aaji for this wonderful recipe. It truly was wholesome and yummy!
