You are here: Home > Course > Main Course > One Dish Vegetarian Meals > Vegetable Stew ( Pregnancy Cookbook ) Vegetable Stew ( Pregnancy Cookbook ) by Tarla Dalal This nourishing aromatic broth is good for those days when you feel least inclined to cook up a whole meal. Try this when your appetite is better in second and third trimesters. This make a great one dish meal when served with hot dinner rolls or steamed rice. Packed with fibre, protein and iron, this dish is one your family will also love. 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Close 20 Aug 2011 This recipe has been viewed 31217 times Vegetable Stew ( Pregnancy Cookbook ) recipe - How to make Vegetable Stew ( Pregnancy Cookbook ) Tags One Dish Vegetarian MealsSauteBoiled Indian recipesPregnancy Iron Rich Indian FoodsPregnancy Fiber RichProtein Rich foods for PregnancyPregnancy Soups Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings Show me for servings Ingredients 1 onion , sliced4 to 6 black peppercorns (kalimirch)1 clove (laung / lavang)1 stick cinnamon (dalchini)1 1/2 tsp garlic (lehsun) , chopped1 tbsp chopped celery1 cup sliced mushrooms (khumbh)1 cup carrot juliennes1 cup capsicum strips1 tbsp plain flour (maida)1 tbsp fresh cream1 tbsp butter salt to taste Method Main procedureHeat the butter and sauté the onion slices till they are lightly browned.Add the peppercorns, clove and cinnamon.Add the garlic, celery, mushrooms, carrots and capsicum and sauté till they are lightly browned in colour and all the liquid has evaporated.Add the flour and cook for another 4 to 5 minutes till the flour is light brown in colour.Add 1½ cups of water and bring to a boil, stirring continuously so that no lumps remain.Allow to simmer for 5 to 7 minutes adding a little more water if required.Add the fresh cream and serve hot with bread rolls or plain rice. Nutrient values (Abbrv) per servingEnergy59 calProtein1 gCarbohydrates5.4 gFiber1.4 gFat3.8 gCholesterol7.5 mgSodium37.2 mgClick here to view calories for Vegetable Stew ( Pregnancy Cookbook )