METHOD:
Wash the veggies and chop them roughly. Peel the skin of the garlic and ginger and just crush them once with the mortar and pestle.
In a heavy bottomed wide vessel, add oil and throw in the garlic and onions. Saute them in medium flame for 2 minutes.
Now add all the veggies and mix well.
Now add the water and add the whole black pepper and ginger to this.
Now add the coriander leaves | parsley to this and add salt. Let this come to a boil. Cover this and keep the flame low.
After 45 minutes to 1 hour switch off the flame and when it slightly cooks down and you can handle the stock pot, strain the mixture and keep the water aside. Discard the veggies as all the goodness of the veggies are trasferred to the water.
If you are using them immediately continue else you can completely cool this and freeze the stock and use when needed.
For 3 – 4 days you can store it in a clean box and keep it in the refrigerator.
Notes:
Normally celery, spring onions, leak are added to the stock. though i get these easily here i wanted to try out with the veggies which we use on daily basis. A bay leaf can be added to the stock while boiling to enhance the flavor. Do not boil the vegetables for more than an hour else the stock will not be flavorful. Freeze it once it is completely cool. While freezing the cubes, pour the stock in ice cube tray and once it is set, take out and put them in zip lock cover and freeze them. Take out the required portion when you want. Do not re freeze once defrosted.
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