Try these Veg Gems from Parsi Cuisine this Navroz

by Allayurveda
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Go Vegetarian This Navroz

Navroz is here! Are you someone who’s finding it really hard to find a vegetarian Navroz treat for your friends? Here are some awesome Parsi vegetarian recipes you can make this Navroz to ensure you give everyone a treat to remember.

Vegetable Stew

This spicy stew is also called “Laganshala” and is a very popular Parsi veg dish often served at most weddings or special occasions.

What you’ll need

¼ kg sweet potatoes

¼ kg potatoes

¼ kg carrots

6 cherry tomatoes

¼ kg finely sliced onions

8-10 cloves of garlic, ground

3 dry red chilies, ground

2 tsp ground cumin

1 tsp vinegar

1 tsp Worcestershire sauce

Oil as required

2 tsp sugar

Method

  • Peel the potatoes and clean the carrots and cut into small cubes.
  • Pour oil in a deep frying pan and heat.
  • Fry the cut vegetables in it separately and keep aside.
  • Fry the sliced onions in a kadhai or deep vessel with ghee till golden.
  • Add the masala pastes to the pan with the onions, also add 1 tablespoon of water.
  • Add all the remaining fried vegetables and mix well.
  • Add salt and water to the mixture and let it cook for about 15 minutes.
  • Add the cherry tomatoes and cook until they are soft and the stew has almost dried up.
  • Add sugar, vinegar, Worcestershire sauce, 2 tablespoons of water and cook for another 10 minutes.
  • Serve hot with bread or pav.

Vegetable Dhansak

What you’ll need:

1 cup tuvar dal (pigeon pea lentils)

¼ cup moong dal (green gram lentils)

¼ cup masoor dal (pink lentils)

4 chopped tomatoes

2 chopped potatoes

1-2 medium sized baingan (aubergine)

1 cup chopped pumpkin

1 cup chopped lauki (bottlegourd)

4 tbsp methi leaves (fenugreek leaves)

2-3 tbsp tamarind pulp

3-4 tbsp ghee

4 cups water

Salt as per taste

Masala:

12 garlic cloves

1 inch ginger

1 ½ tsp jeera (cumin seeds)

1 large cinnamon (dalchini)

1 tbsp coriander seeds

1 tbsp red chili powder

8-9 cloves (lavang)

2 green chilies

Method

For the lentils:

  • Rinse the lentils.
  • Mix all the lentils, chopped veggies and tomatoes in a pressure cooker.
  • Add the 4 cups of water and cook in the pressure cooker until cooked.
  • Remove from cooker and strain the dals and veggies of the excess water.

Masala:

  • Grind all the ingredients for the masala and add some water until it becomes a fine paste.
  • Tamarind Pulp/chutney.
  • Take 1 tamarind and soak it 2-3 tbsp of water for about 10 minutes.
  • Squeeze the tamarind with your palm to extract all the juices. The pulp is now ready.

Dhansak:

  • Heat the ghee in a pan.
  • Add chopped onions and saute them until soft.
  • Add in the dhansak masala and stir for about 2-3 minutes.
  • Now add in the lentils and veggies mixture.
  • Let this cook for about 5 minutes.
  • Add in the tamarind pulp.
  • Add some water for a thinner consistency and let it simmer for another 5 minutes.
  • Serve hot with brown rice.

Ravo (Semolina Pudding)

What you’ll need:

3 tbsp ghee

2 tbsp semolina

2 tbsp sugar

1 cup milk

1 tbsp raisins

¼ tsp cardamom and nutmeg powder mixed

10 finely sliced almonds

Method

  • Heat the ghee and add the semolina to the ghee.
  • Stir until the semolina is fried with a golden tint.
  • Add in the sugar and the milk. Keep stirring until the mixture thickens.
  • Pour this in a pie dish and let it cool and set.
  • Sprinkle the nutmeg powder, raisins and almonds on the top before serving.

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