Beetroot and Mixed Vegetables Stew

Name: Beetroot and Mixed Vegetables Stew
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 beetroot peeled and chopped; 1 carrot peeled and chopped; 1/2 cup beans chopped; 1/2 cup raw papaya cubed; 1 potato cubed; 1/2 cup green peas; 2 green chillies; 1 bay leaf; 1 tbsp ginger garlic paste; 2 medium onions roughly chopped; 2 tomatoes chopped; 1 tbsp tomato puree; 7-8 black peppercorns; 1/2 tsp black pepper powder; 1/2 tsp garam masala; 2 green cardamoms; 1/2 tsp salt or to taste; 1 tsp sugar; 2 tsp ghee (clarified butter); 1 tbsp cornflour slurry

Kumkum Chatterjee @cook_12055532

#Win #Week10
There is nothing more perfect than a warming bowl of stew or soup in winter season.Winter is the time when varieties of seasonal vegetables are available in abundance. Beets are one of the few vegetables that actually bring warmth to the body.Other vegetables of choice like carrots, beans, raw papaya,potatoes,tomatoes,peas etc alongwith onion and ginger garlic increases its nutritional value and makes it all the more delicious. Enjoy this healthy beetroot stew with a plate of steaming hot rice or bread in lunch or dinner.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

20 minutes

3 servings

1beetroot peeled and chopped
1carrot peeled and chopped
1/2 cupbeans chopped
1/2 cupraw papaya cubed
1potato cubed
1/2 cupgreen peas
2green chillies
1bay leaf
1 tbspginger garlic paste
2medium onions roughly chopped
2tomatoes chopped
1 tbsptomato puree
7-8black peppercorns
1/2 tspblack pepper powder
1/2 tspgaram masala
2green cardamoms
1/2 tspsalt or to taste
1 tspsugar
2 tspghee (clarified butter)
1 tbspcornflour slurry

Saved

Steps

20 minutes

1

Peel, wash and cut beet into cubes.Do the same with carrot, papaya and potato. Chop beans into 1 inch pieces. Chopped cauliflower can also be added.Heat ghee (clarified butter) in a pressure cooker.Sprinkle lightly crushed peppercorns and 2 half crushed cardamoms. When they splutter, add chopped onion and bay leaf.Saute 2 minutes and add ginger garlic paste and chopped tomatoes.Saute 1 minute and add all the chopped vegetables except peas.
2

Add salt and sugar to taste and saute 2 minutes.Add 2 cups water and pressure cook upto 2 whistles.Allow the steam to release by itself. Transfer the stew to a wok.Add half cup more water if needed.Add green peas and boil for 2 minutes.Prepare a slurry of cornflour or all-purpose flour. Add it to the boiling stew.Sprinkle 1 tsp butter or ghee,black pepper powder, garam masala and garnish with 2 green chillies.
3

Serve a vibrant red coloured Beetroot and Mixed Vegetables Stew piping hot with a plate of rice or bread.