Iestu (Stewed Vegetables)

Ingredients

• three parsnips
• one tender carrot
• three potatoes
• half a pound of shelled green peas
• two sliced onions
• half a teaspoonful of coriander
• a teaspoonful of salt
• a cupful of water
• the same of milk curd
• two ounces of ghee

Method

1. 1

   Fry onions in ghee, then add spices.

2. 2

   Add chopped vegetables, water, milk curd, and ghee, and stew until tender.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 136. The excerpt below is the record exactly as published.

Iestu (Stewed Vegetables) Pilauh Machilimo Sas (Fish Balls and Sauce) Samosa Kustar Karkarien (Pancakes) (Custards and Almonds) Korharano Murembo (Pumpkin Preserve) 332 PARSES (Fest) Cheval Vagaralle. (Fried Rice.) Tuverni Dal Masallah. (Spiced Lentils.) Both of these dishes are prepared the same way as given in the " ordinary " Parsee dinner. Taraii Mechli. (Fried Fish.) Take two teaspoonfuls of ground onions, one tea- spoonful of large red chillies, two teaspoonfuls of salt, half a teaspoonful of poppy seeds, and half the quantity of aniseed. Grind all these into a fine powder and smear on both sides eight fillets of sole (two soles), and put to the one side for two hours. Fry a nice brown in sufficient boiling ghee to cover them, and eat with bread and chutnies. Yarali Ida. (Fried Eggs.) Fry in boiling ghee two sliced onions. When light brown put them to the one side, and fry six eggs on both sides, sprinkling top and bottoms with a mixture of half a teaspoonful of turmeric, half a teaspoonful of coriander, quarter of a teaspoonful of ginger, a quarter of a teaspoonful of red large chillies, and a teaspoonful of salt, all ground and carefully mixed. Trim off the ragged edges, and eat with bread, &c. Iestu. (Stewed Vegetables.) Put in a pot three parsnips, one tender carrot, three potatoes, and half a pound of shelled green peas. Cut the potatoes in eight pieces, and the other ingredients accordingly. 333 BANQUETS OF THE NATIONS Fry in boiling ghee or butter two sliced onions, and when browned put to the one side, and fry the following, viz. : — Half a teaspoonful of coriander, salt, and mustard seeds, a pinch each of aniseed and poppy seeds, and a suspicion of garlic, all ground before frying. Put in the vegetables (cut in pieces) , a cupful of water, the same of milk curd, and two ounces of ghee

Cook this with the app: pantry check, scaling, and the assistant.