A method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend deliciously.

Ingredients:

50 g (1 3/4 oz) Yam (jimikand), cut into small cubes

2 Sweet potatoes (shakarkand), cubed

50 g (1 3/4 oz) French beans, cubed

1 Capsicum (ShimJa mirch), cubed

4 Carrots (gajar), cubed

200 g (7 oz) Green peas (hara matar), boiled

30 g (1 oz) Celery, finely chopped, boiled

1 cup (200 ml) 7 fl oz Vegetable oil

2 Onions, large, chopped

3 Green chillies, chopped

1 tsp (2 g) Cumin-coriander (jeera-dhaniya) powder

1/2 tsp (1 g) Turmeric (haidi) powder

1 tsp (6 g) Ginger-garlic (adrak-lasan) paste

2 Tomatoes, chopped

Salt to taste

1 tbsp (15 ml) Vinegar (sirka)

1 tbsp (15 ml) Worcestershire sauce

Method:

1. Heat the oil in a wok (kadhai); fry all the cubed vegetables, separately. Keep aside.

2. In the same oil, saute the onions until soft. Add green chillies, spices, and garlic-ginger paste; saute for 2 minutes. Add fried and boiled vegetables, tomatoes, and salt. Cook covered with a heavy lid, containing a little water, until the mixture is reasonably dry. Stir occasionally.

3. Add vinegar and Worcester shire sauce, mix well.

4. Serve hot garnished with green coriander.