Vegetable Stew Recipe


Main Ingredient


 Butter2 Tablespoon
 Boiled vegetables250 Gram (Beans, Carrots, Cauliflower)
 Ratalu/Yam250 Gram
 Onion1 Cup (16 tbs), sliced thin, lengthwise
 Garlic6 Clove (30 gm), crushed
 Chili powder1 Teaspoon
 Tomato ketchup3 Tablespoon
 Chili sauce2 Teaspoon
 Flour/Corn flour2 Tablespoon
 Caraway seeds1 Pinch
 Cheese6 Tablespoon, grated
 Water1 1⁄4 Cup (20 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1260 Calories from Fat 494

% Daily Value*

Total Fat 56 g86.5%

Saturated Fat 34.8 g174%

Trans Fat 0 g

Cholesterol 159 mg

Sodium 1605 mg66.9%

Total Carbohydrates 149 g49.5%

Dietary Fiber 24.7 g99%

Sugars 36.9 g

Protein 41 g82.7%

Vitamin A 986.7% Vitamin C 65.1%

Calcium 90.8% Iron 40.6%

*Based on a 2000 Calorie diet


Cut the yam into 1/2 inch cubes.
Cook in salted boiling water until just done.
Melt butter in a pan and fry onion.
Cook for two minutes.
Add garlic and cook for a minute more.
Blend together flour, ketchup, seasoning and water.
Add to the onion mixture and cook until smooth.
Add yam and boiled vegetables, cover and simmer for five minutes, stirring occasionally.
Add more warm water if gravy is too thick.
Before serving warm up stew.
Pour hot stew in a bowl.
Sprinkle grated cheese.