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.
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
- 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.
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
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
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.
- 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.
- 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
- 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.