Udupi-style Vegetable Bograč

Ingredients

Udupi-style Vegetable Bograč differs from the original Slovenian Bograč in several ways. Firstly, the original Bograč is a meat-based stew, typically made with a combination of different meats such as pork, beef, and lamb. However, in the Udupi adaptation, the meat is replaced with a variety of vegetables to cater to the vegetarian preferences of Udupi cuisine. Additionally, the spices used in Udupi-style Bograč are specific to Udupi cuisine, incorporating flavors such as mustard seeds, curry leaves, and red chili powder. We alse have the original recipe for Bograč, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 2 medium onions, finely chopped 2 medium onions, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup (200g) diced potatoes 1 cup (200g) diced potatoes
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1 cup (200g) green beans, cut into 1-inch pieces 1 cup (200g) green beans, cut into 1-inch pieces
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add curry leaves, chopped onions, minced garlic, grated ginger, and slit green chilies. Sauté until the onions turn golden brown.
3. 3.
   Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a minute.
4. 4.
   Add diced potatoes, carrots, bell peppers, tomatoes, and green beans. Stir to coat the vegetables with the spices.
5. 5.
   Season with salt to taste and mix well. Cover the pot and simmer on low heat for 20-25 minutes, or until the vegetables are tender.
6. 6.
   Once the vegetables are cooked, remove from heat and garnish with fresh cilantro leaves.
7. 7.
   Serve Udupi-style Vegetable Bograč hot with steamed rice or bread.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are diced into uniform pieces to ensure even cooking.
• Green beans — Trim the ends of the green beans and cut them into 1-inch pieces for a balanced texture in the stew.
• Mustard seeds — To enhance their flavor, you can lightly roast the mustard seeds in a dry pan before adding them to the dish.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute, but reduce the quantity to half.

Tips & Tricks

• For a spicier version, increase the quantity of red chili powder or add a pinch of cayenne pepper.
• You can add other vegetables of your choice, such as cauliflower or peas, to customize the stew according to your preference.
• To make the stew more filling, you can add cooked lentils or chickpeas.
• Adjust the salt and spice levels according to your taste preferences.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve Udupi-style Vegetable Bograč hot with steamed rice or traditional Udupi bread like Neer Dosa or Appam. It also pairs well with Indian breads like Roti or Naan.

Presentation advice

Garnish the Udupi-style Vegetable Bograč with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl to showcase the vibrant colors of the vegetables and the aromatic spices.