Parsi · Indian Cuisine
Khattu Meethu Estew
Parsi sweet-and-sour vegetable stew with vinegar, sugar, and seasonal vegetables
Khattu means sour and meethu means sweet. This Parsi vegetable stew is named for its defining flavour principle: the balance between vinegar's acidity and sugar's sweetness that runs through Parsi cooking as a consistent thread. The vegetables (peas, French beans, carrot, cauliflower, baby potato, yam, and sweet potato) are individually shallow-fried before being combined, a technique that builds independent character in each element before the stew brings them together.
What results is a dish with particular depth: each vegetable is already slightly caramelised at its edges before it meets the sweet-sour broth, and the broth itself is completed quickly, with the vinegar and sugar added at the very end so their freshness is preserved. Mint and coriander in the base provide herbal warmth.
At a Glance
Yield
Serves 6
Prep
25 minutes
Cook
30 minutes
Total
55 minutes
Difficulty
Easy
Ingredients
- ½ lbpeas, shelled
- 5½ ozFrench beans, diced
- ¾ lbpickling onions (small whole onions) (about 2 onions), peeled
- 3½ ozcarrots (about 1½–2 carrots), peeled and diced
- ¾ lbcauliflower (about ½–1 head), cut into florets
- ¾ lbbaby potatoes (about 2 potatoes), peeled
- ¾ lbyam, peeled and diced
- 3½ ozsweet potatoes (about ½–1 potato), peeled and diced
- 5½ ozonions (about 1 onion), sliced
- 1 fl ozwhite vinegar
- 2⅓ tspsugar (about 2 teaspoons)
- 1⅔ tspfine salt (about 2 teaspoons)
- 5½ oztomatoes (about 1–1½ tomatoes), roughly chopped
- 1¾ tbspgreen chillies, finely chopped
- 1 cupfresh coriander leaves, chopped
- 1¾ cupfresh mint leaves
- ⅓ cupfresh ginger, grated
- 1¾ tbspgarlic, minced
- —Oil for shallow-frying
Method
- 1
Individually fry the vegetables. In a wide pan with enough oil for shallow-frying, fry each vegetable separately over medium-high heat until lightly golden on the outside, roughly 3–5 minutes each depending on size. Set each aside. The peas (250 g) and fresh herbs do not need frying.
- 2
Make the base. Heat 2 tablespoons of oil in a wide pot. Add the sliced onions (150 g) and fry until light golden, about 8 minutes. Add the ginger (30 g), garlic (10 g), green chilli, and mint (30 g). Stir for 2 minutes. Add the chopped tomatoes (150 g) and cook for 5 minutes until softened.
- 3
Combine. Add all the individually fried vegetables to the pot and stir gently to coat. Add the coriander leaves (20 g). Mix well.
- 4
Season. Add the vinegar (30 ml), sugar (2 teaspoons), and salt (2 teaspoons). Stir and simmer over low heat for 5 minutes until everything is warmed through and the flavours have integrated. Taste: the stew should be pleasantly sour-sweet-savoury.
- 5
Serve with roti, rice, or bread.
Why This Works
Individual frying of each vegetable before combining them is characteristic of Parsi cooking and produces a stew where each ingredient retains its own character within a shared broth. A single-pot cook would average out the textures. The individually fried approach preserves distinction.
Adding vinegar and sugar at the end rather than cooking them in prevents the acid from boiling off and the sugar from caramelising. Both flavours remain bright and readable in the finished dish.
Substitutions & Variations
Any seasonal vegetables can be substituted in this framework. Green papaya, raw banana, courgette, or turnip all work well.
More sour: Increase vinegar by 10 ml for a more pronounced tang.
Serving Suggestions
Serve with soft Indian bread or alongside a simple dal and rice. This is a vegetarian centrepiece for a Parsi family meal.
Storage & Reheating
Keeps refrigerated for 2 days. Reheat gently, adding a splash of water if needed.
Nutrition Facts
Calories: 219kcal (11%)|Total Carbohydrates: 48.2g (18%)|Protein: 7.1g (14%)|Total Fat: 0.7g (1%)|Saturated Fat: 0.1g (1%)|Cholesterol: 0mg (0%)|Sodium: 127mg (6%)|Dietary Fiber: 9.5g (34%)|Total Sugars: 11.3g
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