Vegetable Stew ( Zero Oil Rotis and Subzis )
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 19344 times
Easy-to-make, yet delicious now that's a good combination of attributes for a recipe!
Cooking dinner can be tiresome after a hectic day, but here is a healthy and yummy dinner which you can whip up in a matter of minutes with the vegetables and Whole Wheat Bread stocked in your refrigerator. Use any vegetables of your choice.
- Dissolve the plain flour in ¼ cup of vegetable stock. Keep aside.
- Heat a non-stick sauce pan on a medium flame and when hot, add the onions.
- Dry roast for sometime while stirring continuously till they are lightly browned.
- Add the peppercorns, clove and cinnamon and dry roast for another minute while continuing to stir.
- Add the garlic, celery, carrots, tendli, salt and the remaining vegetable stock and cook on a low flame till the vegetables are tender.
- Add the mushrooms and simmer for 3 to 4 minutes.
- Add the plain flour-vegetable stock mixture and bring to boil, while stirring continuously so that no lumps remain.
- Allow to simmer for 5 to 7 minutes adding a little water if required.
- Serve hot.
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