Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)
A one pot dish made with vegetables that stewed in a fresh and flavourful curry.
Maharashtrian Style Sheng Sola Recipe (Vegetable Stew) is a simple one pot cooking recipe made with assorted vegetables with a rich sweet and flavor curry made with fresh coriander leaves, toasted sesame seeds and ginger garlic. The curry can contain a variety of vegetables like french beans, aubergine, sweet potato etc., You are also free to add in some soaked lentils like black eyed beans, rajma, broad beans for the extra crunch.
If you are looking for more vegetables stew recipes here are some :
- 1 Carrot (Gajjar) , diced
- 1 Potato (Aloo) , diced
- 1/2 Green peas (Matar)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- Salt , to taste
- 2 tablespoon Sesame seeds (Til seeds)
- 5 sprig Coriander (Dhania) Leaves
- 5 cloves Garlic
- 1 inch Ginger
How to make Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)
To begin making the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew), we will toast the sesame seeds on a pan over a medium heat.
Allow it cool down and grind it along with other ingredients by adding little water to a smooth paste.
Heat a pressure cooker with oil, add mustard seeds and cumin and allow it crackle for 10 seconds.
Add the vegetables and turmeric powder saute for about 5 minutes.
Add the ground paste along salt and jaggery give it a toss. Add about 1 cup water, check for salt and cover it with the lid. Pressure cook for 2 whistle until the vegetables are cooked.