Parsi Wedding Stew

Ingredients:
1. Sweet potato/Yam - 2 (cut into 1 inch cubes)
2. Carrot - 1 (cut into cubes)
3. Cumin seeds - 1 tsp
4. Onion - 1/2 cup (finely chopped)
5. Broccoli florets - 1/2 cup
6. Green peas - 1/2 cup (i used frozen)
7. Bell pepper - 1 (cut into dices, any color of your choice)
8. Coriander powder - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. Red Chilli powder - 1/4 tsp
11. Ginger-garlic paste - 2 tsp
12. Pepper powder - 1/2 tsp
13. Tomato - 1 (finely chopped)
14. Soya Chunks - 1 cup
15. Garam Masala powder - 1/4 tsp
16. Sugar - 1 tsp
17. Red Vinegar - 2 tbsp
18. Worcestershire Sauce - 1 tsp
19. Coriander leaves/Cilantro to garnish
20. Lemon juice - 1 tbsp
21. Oil - 2 1/2 tbsp
22. Salt to taste


Preparation:
1. Preheat oven to 400 degrees F
2. Soak the soya chunks in hot water for 10-15 minutes. Squeeze away the water for soya chunks
3. Heat oil in a pan and fry the soya chunks. Keep aside
4. Place the diced sweet potatoes, carrots, broccoli with oil, salt and pepper. Place them in a single layer on a sheet pan.
5. Roast in oven for 30-35 minutes.
6. Heat oil in a pan. Sizzle cumin seeds and add chopped onions
7. Saute onions till they turn golden brown.
8. Add ginger-garlic paste and cook for 1 minute
9. Put turmeric powder, red chilli powder, coriander powder, salt and fry for 2 minutes
10. Add the bell peppers, green peas tomatoes and cook for few minutes
11. Gently stir in the roasted sweet potatoes, carrots, broccoli and soya chunks.
12. Sprinkle garam masala and cilantro over the vegetables
13. Finally add red vinegar, sugar and Worcestershire sauce to the pan and cook on medium-low heat for 3-4 minutes
Drizzle lemon juice over and Serve hot