A vibrant and flavorful Goan mixed vegetable stew - perfect for the rainy season.



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45 Mins

18 Ingredients


1 medium carrot (peeled, washed & diced)

1 medium potato (peeled, washed & diced)

2 drumsticks cut into 1.5 inches long (peeled and washed)

1/2 cup white peas soaked overnight for 6 hours

1 tsp cooking oil

1/4 tsp haldi powder

4-5 pieces kokum

2 springs curry leaves

salt to taste

1 cup fresh coconut, grated

1 medium-sized onion sliced

2 tsp oil

1 tsp garam masala(optional)

1 tsp jaggery powder

1 large yam (washed, peeled & diced)

1 large raw banana (peeled, washed & diced)

1 cup brussels sprouts (peel, washed in salt water & diced)

1 cup cauliflower florets (washed in salt water)


Add the kokum to a cup of water and keep aside.

Add the yam to the kokum water

Soak the raw banana in a separate bowl of water.

Boil the Brussels sprouts, carrots, potatoes, cauliflower florets, and drumsticks in the pressure cooker with 1 tsp salt & 1 cup water for 1 whistle on medium flame.

Separately pressure cook the white soaked peas with water, 1/4 tsp haldi powder, 1 tsp cooking oil, curry leaves and 1/2 tsp salt for 3-4 whistles on medium flame.

Heat 2 tsp cooking oil in a kadai.

Add sliced onions, and fry till translucent.

Add the grated coconut and saute till golden brown and well roasted, let it cool.

Grind this mixture with the garam masala, 1/4 tsp haldi powder & water as required to make a coarse paste. Keep aside.

Now open the cooker. Separate the vegetables from the stock. Keep both aside.

Now open the white peas cooker and keep the flame on low. Add the vegetables to this.

Now add the coconut paste, and adjust the water with vegetable stock as per the consistency desired.

Add salt to taste.

Add the jaggery & cook on a medium flame for 15-20 minutes until all ingredients are well mixed & cooked.

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