If you regularly read my blog, last year, during this time I had gone for a 10 day treatment for my body pains. I have mentioned it in this post. During the stay, I had become pally with a Kuwaiti lady who had also come for her treatments. I hadn’t seen her during the initial days of my stay, but then I met her at the passage, and we stuck up a conversation. She was so relieved to know that there was somebody who could converse with her in English! 😀 After the initial meeting, whenever she would feel bored, she would knock at my door and get chatting away for at least an hour, till her husband calls from their room. For me, it was a good time pass, since I also had no company other than my books, the phone and the TV.
During our chats, she would tell me how much her sons loved her vegetable stew. Naturally, I was inclined to ask her the recipe – no surprise on that, right? 😉 She emphatically declared that it was not like the stew prepared in the Emirates and it hardly required any ingredients to go into it. As she said the recipe to me, I didn’t find anything near me to note it down, so I had just taken mental notes. A couple of days later, she bid farewell and we said we would hopefully meet sometime later, InShaAllah… My next step was to search for a recipe that is close to it and all I found was this link, which had meat in it. Mixing up what I could remember and what I saw in that link, I made the curry. I have already made it a couple of times and served it with store bought khuboos and it is a comforting gravy.
I am thankful for these little meet-ups in life that give you all sorts of insights about life and otherwise. She used to speak to me about how she did all her studies once her boys grew up and is now working in a university as an assistant lecturer. Just emphasises the fact that age is not a factor to achieve your dreams. If you have it in you, you can do it any time before your death… 🙂
Marag Alkhadaar ~ Kuwaiti Vegetable Stew
- 1 large carrot
- 1 large potato
- 2 baby marrows
- 2 tbsp olive oil
- 1 inch pc ginger chopped
- 1 onion minced
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 tsp cumin powder
- 1 large tomato minced
- 130 gm pack tomato paste
- 2 stock cubes I used vegetable
- Salt and pepper to taste
- Coriander leaves for garnishing
- Peel the vegetables and chop them into sticks.
- Heat oil in a saucepan. Fry the ginger for a couple of minutes.
- Add the onion and saute till wilted.
- Add in the powders and saute for a minute.
- Add in the tomato and tomato paste and cook till oil floats on the top.
- Add in the vegetables, around 2 cups of water and the stock cube.
- Keep on high flame till the water comes to boil and then cook on simmer till the vegetables are done.
- Add in salt and pepper to taste. Serve warm garnished with coriander leaves.