Parsi Style Lagan Sara Istew Recipe - Rich Sweet Assorted Vegetable Curry
Parsi Style Lagan Sara Istew Recipe is a delicious Parsi curry which is a combination of different vegetables. Serve it with Steamed Rice for a weekday meal.
Parsi Style Lagan Sara Istew Recipe (Rich Sweet Assorted Vegetable Curry Recipe) is a gluten free, rich stew filled with assorted vegetables which make it even more healthy. Unlike other stew prepared in other cuisines, the Lagan Sara Istew is made sweet by adding in jaggery, raisins, and dates.
The stew is generally prepared during the Parsi Wedding where it is served along with other authentic dishes. They usually prefer to add seasonally available vegetables. The vegetables are oven roasted so that the crispness remains intact.
If you like this recipe, here are more Stew Recipes that you can try for your everyday meals:
- Kerala Style Vegetable Stew Recipe with Coconut Milk
- Goan Chicken Stew Recipe
- Slow Cooker Mexican Chicken Stew Recipe
- 1 Carrot (Gajjar) , peeled and diced
- 5 Baby Potatoes , quatered
- 100 grams Elephant yam (Suran/Senai/Ratalu) , peeled and diced
- 1/4 cup Green peas (Matar)
- 1 tablespoon Raisins
- 4 Dates , chopped
- 1 tablespoon Jaggery
- 1 Onion , chopped
- 1/4 cup Tomato , chopped
- 2 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 2 Green Chillies , chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 2 tablespoon Dhansak masala
- Salt , to taste
- Cooking oil , for cooking
How to make Parsi Style Lagan Sara Istew Recipe - Rich Sweet Assorted Vegetable Curry
We begin by making the Parsi Style Lagan Sara Istew Recipe (Rich Sweet Assorted Vegetable Curry Recipe) by half cooking the vegetables (without the peas) in a pressure cooker with 1 cup water and 2 tablespoon salt for about 1 whistle. Set aside to release the pressure naturally.
In a small bowl soak the raisins and jaggery in vinegar. Keep it aside to rest.
Next is to heat a small shallow pan, add oil, saute the onions and tomato with little salt, cook until the raw smell goes away. Let it cool, and blend into a smooth paste in a hand blender.
Heat a heavy bottomed pan with oil, saute the vegetables that have been cooked first till it becomes crisp little. Remove the vegetables and in the same oil add the ginger, garlic, and chillies.
Add in the blended paste along with turmeric powder, red chilli powder, dhansak masala powder and add the soaked raisins with jaggery and dates. Check for the seasoning.
Finally, add in the vegetables along with the peas and add 1 cup water and reduce the heat. Cook it over low heat for about 10 minutes. Sprinkle chopped coriander leaves.
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