Subzi ka Meetha Stew (Sweet Vegetable Stew)

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1.5 tbsp - Canola or vegetable oil
  • 1 - Large onion, diced
  • 2-3 - Green chillies, minced
  • 1/4 cup - Coconut, grated
  • 3 - Cloves
  • 3 - Small sticks of cinnamon
  • 2 tbsp - all - purpose flour
  • 2 - Red potatoes, diced
  • 2 - Carrots, cut into thin circles
  • 2 - Tomatoes, diced
  • 1 tbsp - Sugar
  • Salt to taste

How to Make Subzi ka Meetha Stew (Sweet Vegetable Stew)

  • Cook the potatoes and carrots in a microwave with a few tbsp of water, until just tender.
  • Heat 1/2 tbsp of the oil and fry cloves, cinnamon and coconut until it turns a light shade of gold.
  • Transfer to a blender.
  • In the same pan, roast the all-purpose flour until light brown.
  • Put it on the blender, using just enough water, grind together the flour, coconut and spices to a smooth paste.
  • Heat the remaining 1 tbsp of oil and add the onions and chillies and fry until the onions turn golden.
  • Add the potatoes, carrots, sugar, salt and tomatoes, stir and cook until the tomatoes soften.
  • Now add the coconut flour paste and enough water to make a thick gravy.
  • Simmer for 5 minutes.
  • Add coriander leaves.
  • Serve hot.
  • Recipe courtesy: Holy Cow Vegan.