Vegetable Tehri: a punch of immunity

Tehri or Tahri is an ancient dish in Awadhi cuisine. With time, it has been modified and has appended flavours. It became highly popular during the Second World War II when meat was highly-priced and people were finding cheaper ways to cook. However, this remained a popular dish even after everything settled down. Today, this is prepared in various styles but here I present to you – Vegetable Tehri with Sabut Masala Mutton Stew.

Vegetable Tehri
Vegetable Tehri

INGREDIENTS for Vegetable Tehri:

Potatoes -2

Bay leaves (Tezpatta) – 1 to 2

Cinnamon (Darchini) – 1 stick

Cloves (Laung) – 4 pcs

Black cardamom (Bada Elaichi) – 4 pcs

Green cardamom (Chota Elaichi) – 4 pcs

Onion (chopped) – 1 pc

Ginger (chopped) – 1 tsp

Green chilli (chopped) – 2 pcs

Coriander powder (Dhania) – 1 tsp

Turmeric powder (Haldi) – 1 tsp

Chilli powder – 1/2 tsp

Carrot (chopped) – 1 cup

Beans (chopped) – 1 cup

Peas – 1 cup

Rice (as per availability) – 1 cup

Mustard Oil – 4 tbsp

Salt to taste

(P.S. you may add vegetables as per your choice and in any number.)

 

METHOD:

Take a pan, heat oil to fry potato till golden brown. Now take oil in a pressure cooker, after the oil is hot add bay leaves, cloves, cinnamon, black pepper along with black and green cardamom. Saute it for 3 minutes on a low flame. Add chopped onion and cook for a while. After it turns little brown add green chilli ginger garlic and stir for 2-3 minutes for flavour to cum out. Now add all the powder masala such as turmeric, coriander, red chilli, salt and mix it well.

After 2-3 minutes add all the vegetables. Let all the vegetables cool well for at least 4-5.minutes. Then add rice and stir lightly to mix it with all. Add 2 cups of water along with the ingredients in a pressure cook till it whistles once. Then switch off the gas and put your cooker on a hot ‘Tava’ or pan for some time Pour the Tehri in a serving bowl.

But wait! Tehri’s accompaniment needs some dressing. So, let us quickly prepare the Sabut masala mutton stew

Sabut Masala Mutton Stew
Sabut Masala Mutton Stew

Sabut Masala Mutton Stew:

INGREDIENTS:

Mutton – 1/2 kg

Mustard Oil – 1/2 cup

Onion – 1 pc

Curd – 1/2 cup

Ginger (chopped) – 1 tsp

Cloves (chopped) – 1 tsp

Green chilli – 3 to 4 pcs

Red chilli – 4 pcs

Bay leaves – 2 pcs

Green cardamom – 4 to 5 pcs

Black cardamom – 4 to 5 pcs

Cinnamon stick – 1 pc

Cloves – 6 to 7 pcs

Black pepper – 8 to 9 pods

(Wash the mutton properly before cooking)

METHODS:

Heat oil and add all the whole spices. Saute it for a while. Add the chopped onion and fry it till it becomes soft. Now add the mutton and remaining ingredients with curd and green chilli. Add 1/2 cup of water and cover the lid. Simmer the flame and cook for 10 mins. Now switch off the gas. Your Sabut Masala Mutton Stew is all ready to be served with Vegetable Tehri.

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