Ingredients: Carrot (Gajjar) - peeled and diced, Baby Potatoes - quatered, grams Elephant yam (Suran/Senai/Ratalu) - peeled and diced, cup Green peas (Matar), tablespoon Raisins, Dates - chopped, cup Vinegar, tablespoon Jaggery, Onion - chopped, cup Tomato - chopped, cloves Garlic - finely chopped, inch Ginger - finely chopped, Green Chillies - chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, tablespoon Dhansak masala, - to taste, Oil - for cooking, Vegetarian diet
Instructions: To begin by making the Parsi Style Lagan Sarai Istew Recipe in a pressure cooker add carrots, baby potatoes and elephant yam with 1 cup water and salt for about 1 whistle. Set aside to release the pressure naturally. In a small bowl soak the raisins and jaggery in vinegar. Keep it aside to rest. Next is to heat a small shallow pan, add oil, saute the onions and tomato with little salt, cook until the tomatoes turn soft. Let it cool, and blend into a smooth paste in a hand blender. Heat a heavy bottomed pan with oil, saute the vegetables that have been cooked first till it becomes crisp little. Remove the vegetables and in the same oil add the ginger, garlic, and chillies.Add in the blended paste along with turmeric powder, red chilli powder, dhansak masala powder and add the soaked raisins and dates along with the vinegar and jaggery. Check for the seasoning.  Finally, add in the vegetables along with the peas and add 1 cup water and reduce the heat. Cook it over low heat for about 10 minutes till the vegetables are well cooked. Once done Garnish Parsi Style Lagan Sara Istew with chopped coriander leaves and serve.Serve the Parsi Style Lagan Sara Istew Recipe with Whole Wheat Lachha Paratha Recipe and Beetroot, Carrot & Cucumber Salad With Peanuts for a wholesome dinner meal.