### TranslatedIngredients: 1 Carrot (Gajjar) - diced,1 Potato (Aloo) - diced,1/2 Green peas (Matar),1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 teaspoon Turmeric powder (Haldi),1 teaspoon Jaggery,Salt - to taste,2 tablespoon Sesame seeds (Til seeds),5 sprig Coriander (Dhania) Leaves,5 cloves Garlic,1 inch Ginger ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew), we will toast the sesame seeds on a pan over a medium heat.Allow it cool down and grind it along with other ingredients by adding little water to a smooth paste.Heat a pressure cooker with oil, add mustard seeds and cumin and allow it crackle for 10 seconds.Add the vegetables and turmeric powder saute for about 5 minutes.Add the ground paste along salt and jaggery give it a toss. Add about 1 cup water, check for salt and cover it with the lid. Pressure cook for 2 whistle until the vegetables are cooked.Serve the Maharashtrian Style Sheng Sola Recipe (Vegetable Stew) along with steamed rice or phulka to enjoy your everyday lunch.
