Lagansala Stew

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 50 gms - Yam, cubed small
  • 2 sweet potatoes, cubed small
  • 50 gms - Frenchbeans, cubed small
  • 1 capsicum, cubed small
  • 4 carrots, cubed small
  • 200 gms - shelled green peas
  • 2 large chopped Onion
  • 3 chopped green chilli
  • 1 tsp - cummin seed and coriander seed powder
  • 1/2 tsp - turmeric powder
  • 1 tsp - garlic and ginger paste
  • 2 chopped tomatoes
  • salt as per taste
  • 1 tblsp - vinegar
  • 1 tblsp - Worcestershire sauce
  • Coriander leaves
  • 1 bunch finely chopped celery
  • Oil

How to Make Lagansala Stew

  • Boil green peas and celery
  • Fry all cubed vegetables separately and remove from oil.
  • Fry onions until tender.
  • Add green chilli, cummin and coriander powder, turmeric, garlic and ginger paste and fry for 2 minutes.
  • Mix in the fried and boiled vegetables, tomatoes, and salt.
  • Stir occasionally.
  • Pour water on the lid and cook until reasonably dry.
  • Add vinegar and Worcestershire sauce, and stir.
  • Serve hot, garnished with coriander leaves.

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