Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)
The Maharashtrian Style Sheng Sola Recipe, a vegetable stew, is a straightforward one-pot cooking preparation featuring assorted vegetables. The rich, sweet, and flavorful curry is crafted with fresh coriander leaves, toasted sesame seeds, and ginger-garlic. The curry can include a variety of vegetables such as French beans, aubergine, sweet potato, etc. Additionally, you have the flexibility to incorporate soaked lentils like black-eyed beans, rajma, or broad beans for an added crunch.
Ingredients
- 1 Carrot (Gajjar), diced
- 1 Potato (Aloo), diced
- 1/2 Green peas (Matar)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- Salt, to taste
- 2 tablespoon Sesame seeds (Til seeds)
- 5 sprig Coriander (Dhania) Leaves
- 5 cloves Garlic
- 1 inch Ginger
Instructions
- To begin making the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew), we will toast the sesame seeds on a pan over a medium heat.
- Allow it cool down and grind it along with other ingredients by adding little water to a smooth paste.
- Heat a pressure cooker with oil, add mustard seeds and cumin and allow it crackle for 10 seconds.
- Add the vegetables and turmeric powder saute for about 5 minutes.
- Add the ground paste along salt and jaggery give it a toss. Add about 1 cup water, check for salt and cover it with the lid. Pressure cooks for 2 whistle until the vegetables are cooked.
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