All Time Top 25 Vegetable Stew Recipes

19. Spicy Mixed Vegetable Stew with Pigeon Pea

Ingredients

• 1/4 cup split pigeon pea
• 1 cup water
• 1 potato
• 1 small carrot
• 1/2 cucumber
• 4-5 green beans
• 1/2 capsicum
• 1/2 of zucchini
• 1 red onion
• 4 tomatoes
• 2 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp chilli powder
• 1 tsp fenugreek seed
• 1 tsp mustard seed
• 2 tbsp coconut oil
• Curry leaves
• Cilantro leaves, chopped
• Salt to taste

For the spice mix

• 4 red chilli
• 2 tsp asafoetida
• 2 tsp fenugreek seed
• Curry leaves

Instructions

1. First prepare the spice mix. Dry roast the red chilli, fenugreek seed and curry leaves in a pan on low heat for 1 to 2 minutes.
2. Remove the spices from heat. Add asafoetida powder into it. Grind to make a fine powder.Now the spice mix is ready.
3. Wash all the vegetables and peel the carrot, potato and onion. Dice them along with the cucumber, zucchini, green beans, capsicum and tomato.
4. Wash and drain the pigeon peas. Add water into the pressure cooker. Add the drained peas into it.
5. Add the diced potato, carrot, cucumber, capsicum, zucchini and green beans into the cooker. Add salt, 1 or 2 curry leaves and ginger-garlic paste into it.
6. Cover and pressure cook for 15 minutes in medium flame. Remove from heat and keep aside until the pressure drops.
7. Heat oil in a pan. Crackle the fenugreek seed and then the mustard seed. Add the diced onion into the hot oil. Saute until translucent.
8. Add the turmeric powder, chilli powder, a tsp of spice mix and curry leaves into it. Stir-cook for a few seconds.
9. Add the diced tomatoes into it. Cook until soft.
10. Now add the cooked vegetables from the cooker along with the water. Mix well and add salt if required.
11. Bring to boil and add the chopped cilantro leaves into the stew. Remove from heat.
12. Serve hot as curry with rice or the savoury cake.

Recipe Source