Ingredients: 1 cup Bottle gourd (lauki) – peeled and cut into 1/2 inch cubes,1 Carrot (Gajjar) – chopped into 1/2 inch dices,2 Sweet Potato – chopped into 1/2 inch dices,2 Drumstick – cut into 1 inch pieces,4 Green Chilli – slit,1 cup Tamarind Water,2 tablespoons Jaggery,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoons Rice flour,1 tablespoon Sunflower Oil,1/2 teaspoon Mustard seeds,1/4 teaspoon Yellow Fenugreek Seeds,1/4 teaspoon Asafoetida (hing),2 sprig Curry leaves
Time in minutes: 29 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making Dappalam/ Andhra Style Vegetable Stew Recipe prep all the ingredient and keep them aside.Add all the vegetables and green chillies into a pressure cooker along with 1 cup of water, salt and turmeric powder and pressure cooker for 3 whistles and turn off the heat.Release the pressure immediately by lifting it with a fork or running cold water over the pressure cooker to release the pressure.In a mixing bowl combine the tamarind water along with rice flour, turmeric powder and red chilli powder and make a smooth mixture.Heat oil in a wok or a large saucepan over medium heat; once the oil has heated add the mustard seeds, fenugreek seeds and allow it to crackle. Stir in the hnig and curry leaves along with the tamarind mixture.Add jaggery, cooked vegetables and give the Dappalam a brisk bowl for about 5 to 6 minutes until the flavours are well incorporated into the stew. Check the salt and spices and adjust the taste of the Dappalam accordingly.Turn off the heat and transfer the Dappalam into a serving bowl and serve hot. Serve Dappalam along with Steamed Rice, Andhra Style Pappu Charu and Zucchini Thogayal for a delicious Andhra Meal.