Maharashtrian RecipesLunchVegetarian

Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)

Name: Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Maharashtrian Recipes
Ingredients: 1 carrot (gajjar) - diced; 1 potato (aloo) - diced; 1/2 green peas (matar); 1 teaspoon mustard seeds; 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

A vegetarian Maharashtrian Recipes recipe with carrot (gajjar) - diced, potato (aloo) - diced, green peas (matar). Ready in 40 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs76g

Protein28g

Fats23g

Servings Scaler

Instructions

8 steps

1
To begin making the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew), we will toast the sesame seeds on a pan over a medium heat
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)
2
Allow it cool down and grind it along with other ingredients by adding little water to a smooth paste
3
Heat a pressure cooker with oil, add mustard seeds and cumin and allow it crackle for 10 seconds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)
4
Add the vegetables and turmeric powder saute for about 5 minutes
turmeric powder (haldi)(1 teaspoon)
5
Add the ground paste along salt and jaggery give it a toss
jaggery(1 teaspoon)salt - to taste
6
Add about 1 cup water, check for salt and cover it with the lid
salt - to taste
7
Pressure cook for 2 whistle until the vegetables are cooked
8
Serve the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew) along with steamed rice or phulka to enjoy your everyday lunch

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Recipe Source: archanaskitchen.com

Maharashtrian RecipesLunchVegetarian

Maharashtrian Style Sheng Sola Recipe (Vegetable Stew)

A vegetarian Maharashtrian Recipes recipe with carrot (gajjar) - diced, potato (aloo) - diced, green peas (matar). Ready in 40 min, serves 4.

Curated bySachin Deshmukh🇮🇳

Cook Time40 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

76g(49%)

Protein

28g(18%)

Fats

23g(33%)

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Directions

8 steps

1
To begin making the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew), we will toast the sesame seeds on a pan over a medium heat
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)
2
Allow it cool down and grind it along with other ingredients by adding little water to a smooth paste
3
Heat a pressure cooker with oil, add mustard seeds and cumin and allow it crackle for 10 seconds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)
4
Add the vegetables and turmeric powder saute for about 5 minutes
turmeric powder (haldi)(1 teaspoon)
5
Add the ground paste along salt and jaggery give it a toss
jaggery(1 teaspoon)salt - to taste
6
Add about 1 cup water, check for salt and cover it with the lid
salt - to taste
7
Pressure cook for 2 whistle until the vegetables are cooked
8
Serve the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew) along with steamed rice or phulka to enjoy your everyday lunch