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A light and tangy Assamese vegetable stew, simmered in a watery, sour broth. This simple, comforting dish uses tomatoes and lemon for its signature tartness and is perfect served with steamed rice.
For 4 servings
Prepare the vegetables. Peel and cut the potatoes and bottle gourd into 1-inch cubes. Keep them aside.
Make the tempering.
Add the chopped tomatoes and cook until they turn soft and mushy, which should take about 4-5 minutes.
Add the cubed potatoes, bottle gourd, turmeric powder, and salt. Mix well to coat the vegetables with the spices. Sauté for 2 minutes.
Pour in 4 cups of water and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
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A light and tangy Assamese vegetable stew, simmered in a watery, sour broth. This simple, comforting dish uses tomatoes and lemon for its signature tartness and is perfect served with steamed rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 154.7 calories per serving with 2.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Stir in the fresh lemon juice and mix gently.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Add 1 cup of boiled chickpeas or black-eyed peas along with the vegetables for a protein boost.
Incorporate other vegetables like ridge gourd (jhinga), ash gourd, or pumpkin for added nutrients.
Omit the green chilies and use a little less lemon juice to make the flavor milder for children.
Use a pressure cooker to cook the vegetables. After sautéing, add water and pressure cook for 2-3 whistles.