Sweet and Sour Vegetable Stew from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala

Name: Sweet and Sour Vegetable Stew from The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala
Ingredients: Salt to taste; 2 tbsp brown sugar (Optional: substitute the sugar with 18 small dried apricots); 3 tbsp vinegar; 1 tsp red chilli powder; 6 green chillies, finely chopped; 3 large tomatoes, peeled and finely chopped; ½ cup fresh coriander leaves, chopped; 1 tbsp oil; 3 large onions, finely chopped; 1 ½ tsp ginger paste; 1 ½ tsp garlic paste; 2 small sweet potatoes; 1 small aubergine; ½ kg /1 lb green peas, shelled; ½ kg /1 lb green beans, in pieces; 2 tbsp oil; 3 potatoes; ¼ kg / ½ lb yams; 3 carrots

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The Parsi stew is often referred to as Lagan nu stu (wedding stew) and sometimes even called Parsi Istu. It is listed in an old cookbook as sweet and sour veget

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Ingredients

Salt to taste
2 tbsp brown sugar (Optional: substitute the sugar with 18 small dried apricots)
3 tbsp vinegar
1 tsp red chilli powder
6 green chillies, finely chopped
3 large tomatoes, peeled and finely chopped
½ cup fresh coriander leaves, chopped
1 tbsp oil
3 large onions, finely chopped
1 ½ tsp ginger paste
1 ½ tsp garlic paste
2 small sweet potatoes
1 small aubergine
½ kg /1 lb green peas, shelled
½ kg /1 lb green beans, in pieces
2 tbsp oil
3 potatoes
¼ kg / ½ lb yams
3 carrots