|Boiled vegetables||250 Gram (Beans, Carrots, Cauliflower)|
|Onion||1 Cup (16 tbs), sliced thin, lengthwise|
|Garlic||6 Clove (30 gm), crushed|
|Chili powder||1 Teaspoon|
|Tomato ketchup||3 Tablespoon|
|Chili sauce||2 Teaspoon|
|Flour/Corn flour||2 Tablespoon|
|Caraway seeds||1 Pinch|
|Cheese||6 Tablespoon, grated|
|Water||1 1⁄4 Cup (20 tbs)|
Cut the yam into 1/2 inch cubes.
Cook in salted boiling water until just done.
Melt butter in a pan and fry onion.
Cook for two minutes.
Add garlic and cook for a minute more.
Blend together flour, ketchup, seasoning and water.
Add to the onion mixture and cook until smooth.
Add yam and boiled vegetables, cover and simmer for five minutes, stirring occasionally.
Add more warm water if gravy is too thick.
Before serving warm up stew.
Pour hot stew in a bowl.
Sprinkle grated cheese.