Vegetable Stew

A bowl of hot vegetable stew was a welcome for the cold late evening. As we sat and enjoyed the stew watching a movie, I had other thoughts in mind. I knew I had to finish my packing. I’ll be away for more than a week and thought it better to post this recipe before I leave.

It is a simple dish, will hardly take fifteen to twenty minutes.

Vegetables:
Cauliflower: Florets 2 cups
Radish: 2 cut into small pieces
Cabbage: 5-6 leaves (each leaf cut into quarter size)
Carrot: 2 Cut into long pieces
Green banana: 2 peeled and cut into small pieces
Green peas: ½ cup
Tomatoes: 2
Some mulo and phulkopir dhanta (radish and cauliflower stalk after removing the greens and cutting them)
You can add vegetables of your choice.

For seasoning:

Panch phoron: 1 tbsp
Dry red chili: 2
Oil: 1 tbsp
Salt
Sugar

Haldi powder: 1 tsp to add to the vegetables.

Wash and cut the different vegetables into their sizes so that no single one is over cooked.

Place all the vegetables in the pressure cooker. Add water and haldi powder. Quantity of water should be enough for the vegetables to swim in the liquid, as the dish is moreover soup-y, the only difference-you can bite into your vegetables.

Place the pressure cooker on the oven, close the lid and after it comes up with 4 whistles, switch off the gas. Let it cool before you open the lid.

Heat oil in a kadhai or pan. Once the oil is hot, break the red chillies into half and throw them in. Now add the panch phoron. Then add the contents of the pressure cooker into it. As it starts boiling add salt and sugar to taste. Let the stew remain watery.
Serve hot and enjoy the crunch and munch of the vegetables with their juicy flavour in a bowl. I like this as a substitute of soup.

Friends, will be away from Friday, will catch up with all that I’ve missed once I’m back.