Isn't it well known that a rose by any other name would smell just as sweet? What is in a name or many names...... The Parsi stew if often referred to as Lagan nu stu. Sometimes even called Parsi Istoo; It is listed in cookbooks as sweet and sour vegetable stew etc.,
And it is just that, a sweet and sour mix of cubed diced vegetables. Served at weddings and navjotes it is an integral part of the Parsi Cuisine. The full description now divulged?
However it is the addition of dried fruits specifically dried apricots and sometimes nuts like the cashew that makes it more celebratory fit for a wedding hence the term ''lagan nu''. By adding the sweet and sour to it one ensures its authenticity. Choosing the correct vegetables labels it as 'original' yet the combinations are endless. The assorted root vegetables hold well when fried and the aubergine/eggplant and okra give it the other textures and flavour.
In the West, many have resorted to frozen bags of chopped vegetables, which do beans and kernels of fresh corn. This is not authentic yet mostly acceptable.
3 potatoes peeled and cubed in ½” squares
½ kg ladyfingers/okra topped, tailed and cut into ¼” slices or green beans
Salt to taste
You can lightly oil the vegetables and bake them in a pre-heated oven at 160C/325F for approximately 45 minutes until dry and lightly browned. Best to salt and lightly oil them before baking them.
Try to keep all the vegetables the same size, generally smaller the better.
Add a few dry apricots; 12-15 to this recipe. It will add the sweetness.
More Parsi Food recipes are available in my new cookbook
The Art of Parsi Cooking; reviving an ancient cuisine
For more delicious recipes from Parsi Cuisine click to download
Niloufer's Kitchen; Quick and Easy