Recipes - Vegetable Stew


2 Cups Cauliflower Florets
½ Cup Sprouted Green Gram
5 Drumsticks (Cut into 3" pieces)
½ Cup Fresh Green Peas
3 Medium potatoes (Peel and cut into 3 Cm. Cubes)
1 Capsicum Chopped
½ Bunch Chopped Coriander Leaves
5 Garlic Flakes Chopped
1 Onion Chopped
2 Medium Tomatoes Chopped
Salt to taste

To Grind:

½ Fresh Coconut
1 Onion
½ Tsp. Cumin Seeds
2 Long Dry Red Chillies
½ Tsp. Turmeric
Garlic Flakes 3
¼ Tsp. Methi Seeds
Small Ball of tamarind

For Seasoning:

2 Tbsp. Oil
½ Tsp. Mustard Seeds
Few Curry Leaves
A Pinch of Asafoetida
1 Tbsp. Vegetable Powder


Grind the masala to a fine paste. Take a pan, add Cauliflower Florets, Sprouted Green Gram, Drumsticks, Green Peas, Chopped Coriander Leaves, Chopped Garlic Flakes, Chopped Onion, Chopped Capsicum, Chopped Tomatoes, Cubed Potatoes and Salt. Pour just enough water to cover the vegetables, and cook for 15 minutes on slow fire. Add the ground masala to the boiled vegetables and cook for another 5 Minutes or until the vegetables are cooked. Heat oil in a pan, add Mustard Seeds, when they splutter add Curry Leaves. Remove the Pan from the fire, add Asafoetida and Vegetable Powder and pour over the curry.

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Title: Vegetable Stew

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