Parsi style Lagan nu Stew

Hello everyone.
My name is Anahita Irani, a mom, pre school teacher by profession and Foodblogger by passion. I love to cook and try out new recipes.
Being a Zorastrian, I am a hard core non vegetarian but love vegetarian food too. We are well known for their non veg cuisine like salli murgi, patra ni machi, dhansak to name a few.

However a very well known Parsi Lagan nu Stew is a pure vegetarian dish. It is a mixed vegetarian sweet-sour stew cooked on special occasions and eaten with chappati. It’s a dry dish but yum nonetheless.

Check out the simple recipe I used to make this dish. The recipe below belongs to an old Parsi friend who insisted I try it out. Even though I make a similar stew with the same ingredients, don’t deep fry the vegetables being health conscious. But then today was a special day so I was all set to cook up the best.

Ingredients

1 cup Carrot Cubed
1 cup Sweet Potato Cubed
1 cup Elephant foot Yam Cubed
1 cup Potato Cubed
1 cup Green Peas Boiled
1/2 cup Fresh Chopped Coriander
4 Large Onions Chopped
2 Tbsp Ginger Garlic Paste
2 Tsp Turmeric Powder
1 Tbsp Chili Powder
1 Tbsp Sambhar Powder
1 Tbsp Vinegar
1 Tbsp Sugar
Handful of Raisins
Salt to taste

Method:

1. First cut all the vegetables in small cubes.

2.Then deep fry each separately. Drain on tissue and keep aside.

3. Parboil the peas, strain and cool.

4. Fry finely onions in oil till browned.

5. Add ginger garlic paste, turmeric, chilli powder, sambhar powder and stir on low flame.

6. Add the fried vegetables to the onions.

7. Now add the green peas, vinegar – sugar, raisins and chopped corriander saving a little for garnish.

8. Cover and cook for 10 minutes.

9. Add salt to taste.
10. Remove the stew in a serving dish and garnish with the rest of corriander leaves.

11. Now its ready to be served with hot rotis

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