Winter Vegetable Stew



  • 7 small Aubergines
  • 10-12 small Potatoes
  • 6-7 Sweet Potatoes, Peeled and cut into pieces
  • 1 Yam, Peeled and cut into pieces
  • 6 Raw Bananas, Peeled and sliced
  • 1 cup Oil
  • 1 tbsp Turmeric Powder, (filling)
  • 4 tbsp Green chilli paste, (filling)
  • 3 tbsp Coriander-cumin Powder, (filling)
  • 1 tbsp Asafoetida Powder, (filling)
  • 1-2 tbsp Castor Sugar, (filling)
  • 2 tsp Salt, (filling)
  • 1 Fresh coconut, (filling)
  • 300 gms Finely chopped coriander, (filling)
  • 1/2 cup Oil, (tempering)
  • 1 tsp Asafoetida Powder, (tempering)


  1. Cut aubergines and potatoes across into three-quarters of the way up.
  2. Combine all the filling ingredients with your hand and stuff into aubergines and potatoes
  3. Pour oil in a large pot. Place a layer of each vegetable starting with potatoes, sweet potatoes, yam and aubergines.
  4. Sprinkle in any leftover filling.
  5. Heat oil for tempering in a small pan and sprinkle in asafetida. Let it sizzle for 30 seconds and pour into pot.
  6. Cover pot with a lid, pour some water in the lid and cook on very low heat.
  7. Halfway through cooking, after about 20 minutes, stir gently.
  8. Let vegetables cook in the steam for at least 20 more minutes. Serve hot.

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