Vegetable Stew

Well, I made this neat vegetable stew today and I must share it. Being one who loves to use what’s available around the house (reads – hate going vegetable shopping), I modified the original recipe to what was available in my ‘home store’ πŸ™‚ so here we go…

You start of with placing your wok on the stove. Then pour olive oil. So about 2-3 tbsps should be good. As always, if you know how to cook you only need to know how it all comes together, and if you are a novice… don’t bother it will all come together!!

So as the olive oil gets moderately heated (be sure not too hot… you don’t want to burn the add-ins :/) add a tsp of jeera, sliced onion (2 small to medium). I love the flavour that onions bring to any dish. To me you could never go wrong with their numbers! As the onions turn golden brown or just wait for 45 seconds if you are colour blind, and add about 20 crushed pepper corns, chopped ginger (1/2 tsp) or if you are me just add in about 1/2 tsp ginger paste (no ginger paste, just flip in the ginger garlic paste πŸ˜‰ that will do!!) Then add about 1-2tbsp maida/ cornflour and stir the ingredients together.

Add about 2 medium sized chopped potatoes and add water and allow it to cook till the puntus are about half cooked. Add in the chopper carrots (1 bowl) and allow it to cook for 10 minutes and then add in the chopped beans (1 bowl again). Add water to the level that just covers the vegetables. Ensure that all vegetables are cooked. This should take about 10-15 minutes. Then add milk. Let’s say about a cup. Mix well. See if you want to dd any more water. Yes, and throw in that salt to taste. I kind of spiced it up in the end with about a teaspoon of pepper powder.

It’s here because it turned out well. Let me know how it worked, if you tried it!!


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