Vegetable Stock ( Stir Fry)
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 2372 times
Vegetable stock is brimful of the nutrients of the veggies it is made of; so it is a good addition to any recipe, be it a gravy or a soup. The consistency of the stock also depends on the veggies used – the combination in this recipe is my suggestion, you can add other vegetables if you wish. And once done, do not waste the cooked vegetables; use them to make pulao, subzi or another other dish.
- Boil all the ingredients in 6 cups of water on a medium flame for 15 to 20 minutes, till it reduces to about 4½ cups.
- Allow the vegetable to settle at the bottom of the vessel and drain out the stock. Discards the vegetables.
- Use the stock as required.
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