Parsi Style Lagan Sara Istew Recipe: Rich Sweet Assorted Vegetable Curry
Delve into the vibrant flavors of Parsi cuisine with this delightful Lagan Sara Istew. This rich, sweet assorted vegetable curry is not just a dish but a celebration of textures and flavors, perfect for a wholesome dinner. Combining a medley of colorful vegetables with sweet notes from raisins, dates, and jaggery, this dish is ideal for those who appreciate the unique tastes of Parsi cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1, peeled and diced |
| Baby Potatoes | 5, quartered |
| Elephant yam (Suran/Senai/Ratalu) | 100 grams, peeled and diced |
| Green peas (Matar) | 1/4 cup |
| Raisins | 1 tablespoon |
| Dates | 4, chopped |
| Vinegar | 1/4 cup |
| Jaggery | 1 tablespoon |
| Onion | 1, chopped |
| Tomato | 1/4 cup, chopped |
| Garlic | 2 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| Green Chillies | 2, chopped |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Dhansak masala | 2 tablespoons |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugars | 8 g |
Preparation Time
| Type | Duration |
|---|---|
| Preparation Time | 15 mins |
| Cooking Time | 45 mins |
| Total Time | 60 mins |
Instructions
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Pressure Cook the Vegetables: Start by placing the diced carrots, quartered baby potatoes, and diced elephant yam into a pressure cooker. Add 1 cup of water and a pinch of salt. Cook for about 1 whistle, then set aside to release the pressure naturally. This step ensures the vegetables are partially cooked and retain their vibrant colors.
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Soak Raisins and Jaggery: While the vegetables are cooking, take a small bowl and soak the raisins and jaggery in vinegar. Allow them to rest for a while so the flavors meld together.
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Prepare the Onion-Tomato Paste: In a small shallow pan, heat some sunflower oil over medium heat. Sauté the chopped onion and tomato with a pinch of salt until the tomatoes soften. Once cooked, let it cool slightly, then blend into a smooth paste using a hand blender. This paste forms the flavorful base of your stew.
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Sauté the Cooked Vegetables: In a heavy-bottomed pan, heat more oil. Add the pressure-cooked vegetables and sauté them until they are slightly crispy. This step enhances their flavor and texture. Remove the vegetables from the pan and set them aside.
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Create the Curry Base: In the same oil, add the finely chopped ginger, garlic, and green chillies. Sauté until fragrant. Next, incorporate the blended onion-tomato paste, along with turmeric powder, red chilli powder, and dhansak masala. Stir well to combine, and then add the soaked raisins and dates, including the vinegar and jaggery mixture. Taste and adjust the seasoning as needed.
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Combine and Simmer: Add the sautéed vegetables back into the pan along with the green peas. Pour in 1 cup of water to achieve your desired consistency, and reduce the heat to low. Let the stew simmer for about 10 minutes, allowing the flavors to meld and the vegetables to finish cooking. Stir occasionally to prevent sticking.
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Garnish and Serve: Once the vegetables are tender and the curry is aromatic, garnish your Parsi Style Lagan Sara Istew with freshly chopped coriander leaves. This adds a burst of freshness to the dish.
Serving Suggestions
Serve the Parsi Style Lagan Sara Istew hot, paired perfectly with Whole Wheat Lachha Paratha and a refreshing Beetroot, Carrot & Cucumber Salad with Peanuts for a complete and nutritious meal. This combination not only enhances the flavors but also provides a balanced dinner that your family will love.
Enjoy the rich and delightful experience of Parsi cuisine with this exquisite Lagan Sara Istew, a dish that embodies warmth, tradition, and the joy of shared meals.
