A couple of stew recipes.
Stew 1
Chow Chow - 1 medium piece
White pumpkin - 150gms
Sprouts - one handful
Carrot - 1 medium
Potato - 2 medium
Tomato - 3-4
Coconut - Handful
Coriander leaves - handful
Cumin - 1tsp
Green Chillies - for taste
Salt - for taste
Cut the chow chow, white pumpkin, carrot, potatoes into small pieces (1 cm cubes), steam along with sprouts.
Grind the tomato, coriander, cumin, green chillies, and coconut and add to the steamed vegetables.
Add salt to taste.
Splutter mustard seeds and urad dal, add to the mixture, sprinkle some curry leaves on the top and enjoy with rice or chappati
Stew 2
Carrot - 1 piece
Ridge gourd - 1 medium
Broad Beans/Sprouts - a generous Handful
Toor dal - 1 tsp
Coriander - 1 tsp
Coriander leaves - handful
Coconut - handful
Cumin - 1/2 tsp
Green chillies - for taste
salt for taste
Mustard seeds and urad dal for seasoning
Curry leaves - a few
Peel the ridge gourd and keep its skin aside. Cut the ridge gourd and carrot into 1 cm cubes. Steam along with sprouts/broad beans. Roast the toor dal, coriander, ridge gourd peels for about 4 mins on low flame. Grind it into a paste along with coconut, coriander leaves, cumin, green chillies. Add this paste to the steamed vegetables and add salt to taste. Add mustard and urad seasoning, sprinkle some curry leaves and enjoy this yummy green stew with rice or chappati.
Stew 1
Chow Chow - 1 medium piece
White pumpkin - 150gms
Sprouts - one handful
Carrot - 1 medium
Potato - 2 medium
Tomato - 3-4
Coconut - Handful
Coriander leaves - handful
Cumin - 1tsp
Green Chillies - for taste
Salt - for taste
Cut the chow chow, white pumpkin, carrot, potatoes into small pieces (1 cm cubes), steam along with sprouts.
Grind the tomato, coriander, cumin, green chillies, and coconut and add to the steamed vegetables.
Add salt to taste.
Splutter mustard seeds and urad dal, add to the mixture, sprinkle some curry leaves on the top and enjoy with rice or chappati
Stew 2
Carrot - 1 piece
Ridge gourd - 1 medium
Broad Beans/Sprouts - a generous Handful
Toor dal - 1 tsp
Coriander - 1 tsp
Coriander leaves - handful
Coconut - handful
Cumin - 1/2 tsp
Green chillies - for taste
salt for taste
Mustard seeds and urad dal for seasoning
Curry leaves - a few
Peel the ridge gourd and keep its skin aside. Cut the ridge gourd and carrot into 1 cm cubes. Steam along with sprouts/broad beans. Roast the toor dal, coriander, ridge gourd peels for about 4 mins on low flame. Grind it into a paste along with coconut, coriander leaves, cumin, green chillies. Add this paste to the steamed vegetables and add salt to taste. Add mustard and urad seasoning, sprinkle some curry leaves and enjoy this yummy green stew with rice or chappati.
looks yummy..got to try.
ReplyDeleteJust wanted to add that it is a good idea to add a single tomato whenever we are boiling or steaming other veggies. Holds the minerals and vitamins in place. South Indian tradition uses tamarind water for the same purpose but it is acidic for out current lifestyle. So tomato is a good substitute.
ReplyDelete