Humble Himalayan Vegetable Stew

This is BIG!!... We have been planning to have a guest author for our blog for quiet some time...but today , we have an occassion (our Marathon) and a very generous author  "Tes- From http://tesathome.com/"  I love her blog , as well as the simple and scrumptious recipes , I'm sure this one would be a hit too!!!

Here's "Humble Himalayan Vegetable Stew"  by Tes.

Years ago, a friend told me about her family’s amazing adventure in the Himalayas. They went on a four-days-trekking in the remote hills of Nepal. Feeling over confident with maps and the researches they had done for past several months, they decided to go without a guide. On the second days, they got lost, struggling in the wild, far from civilization. They scaled the hills for hours, searching for the trail or some sign to lead them back to civilization. Frustrated, scared and tired, they walked until late night with almost no supplies left. But suddenly, out of nowhere and all darkness, they found a small light blinking down the hill, and it was a small hut.

The owner of the hut and his wife welcomed them to spend a night and so generous that they prepared a humble meal for them. It was rustic and wasn’t much. But my friend said it was the best meal she had ever had in her life. Vegetable stew with rice and some relish was served in the warm kitchen.

When my friend came back from the trip, she found herself craving that same vegetable stew every now and then, she learned to make it, and it became the regular dish in her household. I tried it in her house and I couldn’t believe that it was made from simple vegetables and nothing more. This humble Himalayan Vegetable Stew is good with hot rice and some pickle on the side.

Humble Himalayan Vegetable Stew

Ingredients: (4-6 servings)

250 gm cabbage- sliced

1 carrot- sliced

1 green bell pepper (cabsicum)- sliced

1 onion- sliced

5 cloves garlic- bruised

2 large tomatos- sliced

1 stalk celery- sliced

1 tbsp chopped ginger

3 cup fresh vegetable stock

1/2 tsp turmeric powder

1 tsp chili powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp ghee

Salt and pepper to taste

A handful of fresh coriander- chopped

Preparation:

In the large pot, add all ingredients, cover and cook over the medium-low heat for 1 hour. Stir occasionally to blend the flavors together. When the vegetable is soft and cooked, check the seasoning and serve with hot rice and pickle.