Peri’s Spice Ladle is one year old…
It’s the same feeling I had when my little ones turned a year old. Their fun infant stages brought so much joy and laughter, I didn’t realize the passage of time (could’ve also been the sleep deprivation.)
Now that we’re a year wiser, with better knowledge of what our followers & readers expect from Peri’s Spice Ladle, it’s time to get geared up for year two.
We’ve got some interesting changes in the pipelines, with many more useful resources, to get everyone with a kitchen and a love for Indian food flavors, churning up home-cooked Indian- inspired meals.
Peri’s Spice Ladle was started with a notion that while Indian food has a global fan following (which my blog statistics now show to be true,) there is still some hesitation to cook it at home, perhaps due to a perception of difficult cooking techniques and inaccessible ingredients.
As we offer more informative articles that demystify Indian food, we’ll continue to walk you through all the steps in our recipes, offering easily-available ingredients or substitutions wherever required, while maintaining the essence of Indian flavors.
Today’s recipe for Parsi Stew is a wonderful way to celebrate our one year anniversary; it goes back to my roots and to happy memories of special occasions, Parsi weddings & Navjotes (Zoroastrian religious ceremony similar to a Christening or Bar Mitzvah.)
This healthy, vegetable-rich, gluten-free Parsi stew looks and tastes unlike any other you’ve ever had, made using seasonal vegetables like sweet potatoes or yams along with carrots, green peas and bell peppers, with a unique flavoring blend of cider vinegar, sugar and Worcestershire sauce.
In its authentic version, Parsi Wedding Stew is probably not as healthy, since each vegetable needs to be deep-fried individually. But our recipe takes the frying out of the picture with one easy change, we oven-roast the vegetables, leaving everything else in the recipe much the same as we make it at home for special events and potlucks.
Thanks for joining the party and we look forward to another interesting year!
Parsi Wedding Stew
2 (approx. 1lb) sweet potatoes or yams/suran, diced into 1 inch cubes*
1 medium carrot, diced in cubes*
1½ tablespoons oil, for roasting
½ teaspoon each, salt and pepper
1 tablespoon canola oil
1 teaspoon cumin seeds
½ cup finely chopped onion
2 teaspoons ginger garlic paste (3-4 cloves garlic & 1 inch ginger, grated)
¼ teaspoon ground red chili or Cayenne pepper
¼ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon salt
1 bell pepper of choice, cut into dices*
½ cup green peas, frozen or fresh*
1 medium tomato, finely chopped
¼ teaspoon garam masala
2 tablespoons red vinegar
1 teaspoon sugar
1 teaspoon Worcestershire sauce**
2 tablespoons chopped cilantro
*Choice of vegetables, in addition to the ones above include: potatoes (found in most traditional recipes,) french beans, cauliflower and capsicum/green bell pepper.
**Worcestershire sauce (sold under the Lea & Perrins brand) is generally used with fish or meat like burgers; however it adds a unique flavor to this hearty stew. If unavailable, leave it out, the cider vinegar and sugar blend will do just fine.
Preheat the oven to 400F.
Toss the diced sweet potatoes and carrots with oil, salt/pepper and lay them in a single layer on a sheet pan. Roast at 400F for 30-35 minutes, turning halfway through the cooking.
Note: Vegetables like sweet potatoes/yam and carrots (even potatoes and cauliflower, if used) generally gets mushy when cooked in water/steam. Hence, these vegetables are deep-fried or oven-roasted separately and then added to the onion tomato base so they can retain their shape after cooking.
Heat the canola oil in a pan. Add cumin seeds and when they sizzle, add the onions. Cook onions till they are nicely browned, then stir in the ginger-garlic paste and cook for a minute.
Sprinkle the dry spices and salt, roast them well for 2 minutes, adding a teaspoon of water if required. Toss in the bell peppers, green peas and tomatoes; cook for a few minutes.
Next, gently stir in the roasted sweet potatoes and carrots. Sprinkle garam masala and cilantro over the vegetables; avoid covering or stirring the stew too often, so the vegetables don’t get mushy.
To finish the stew, add red vinegar, sugar and Worcestershire sauce to the pan. Let the flavors come together on medium-low heat for 3-4 minutes.
The Parsi Wedding Stew is best served hot with a drizzle of lime/lemon juice and Indian flatbread ‘roti-chapati’ or your favorite bread.