Thareed Alkhadaar ~ Middle Eastern Vegetable Stew
Servings 4
Ingredients
- 2 carrots peeled and diced
- 2 baby marrow peeled and diced
- 1 large potato peeled and diced
- 1 small pc pumpkin peeled and diced
- 2 tbsp oil
- 1/2 inch cinnamon stick
- 1 cardamom
- 1 large onion thinly sliced
- 1 tbsp ginger garlic paste
- 2 green chillies slit
- 1 large tomato chopped
- 1 tbsp tomato paste
- 3 tbsp chopped coriander leaves
- 1 heaped tbsp bezaar spice
- 1/4 tsp turmeric powder
- 1/4 tsp paprika optional
- 1 small dried lemon loomi
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- Salt and pepper to taste
- Coriander leaves for garnish
Instructions
- Wash and drain the vegetables and set aside.
- Heat oil in a saucepan. Fry the cinnamon and cardamom briefly.
- Add the onion and saute till golden brown.
- Add the ginger garlic paste and chillies and cook till the onion starts wilting.
- Add in the ingredients from tomatoes to ground cardamom and give a nice stir to coat all over. Cook on simmer for 5 minutes.
- Add the vegetables and coat well with the mixture.
- Pour in around 2-4 cups of water (depending on how soupy you want your stew to be).
- Allow it to come to a boil on high flame, then reduce the flame, add salt and pepper to taste and cook with closed lid the vegetables are cooked.
- Serve with regaag or plain rice with a generous garnish of coriander leaves!