Name: Samegrelo-Style Vegetable Stew with Ajika (მეგრული აჯიკიანი კერძი)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Georgian
Ingredients: 400 g eggplant, stem removed and cut into 2.5 cm cubes; 250 g potatoes, peeled if desired and cut into 2 cm cubes; 250 g zucchini, cut into 2.5 cm pieces; 150 g red sweet pepper, seeded and cut into 2 cm pieces; 400 g ripe tomatoes, diced, or canned chopped tomatoes with their juice; 180 g yellow onion, finely chopped; 10 g garlic, finely grated or minced; 40 ml neutral sunflower oil, divided; 120 ml water; 20 g Megrelian ajika paste, or less to taste; 2 g ground coriander; 1 g ground blue fenugreek (utskho suneli), optional; 3 g fine salt, divided; use less if the ajika is salty; 0.5 g freshly ground black pepper; 15 g fresh cilantro, roughly chopped; 10 g fresh parsley, roughly chopped

Wide table view of the ajika vegetable stew in a rustic bowl with bread and a small dish of ajika.

Yield4 main-course portions

Serving basisOne-quarter of the finished stew

DifficultyEasy; cut the vegetables evenly so the potatoes finish on time

Dietary classificationVegan when the ajika contains no animal-derived ingredients; naturally gluten-free, subject to product labels

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The dish

About Samegrelo-Style Vegetable Stew with Ajika (მეგრული აჯიკიანი კერძი)

Samegrelo is strongly associated with ajika, a pepper-and-garlic paste whose spice blend and heat vary from household to household. Georgian cooking also has many vegetable preparations. This entry is a measured home variation built around those elements, not a historically fixed or canonical recipe from Zugdidi.

Eggplant gives the sauce body, while potatoes make the bowl satisfying and zucchini and sweet pepper keep the vegetables distinct. Ripe tomatoes soften into a loose, spoon-coating base. Megrelian ajika supplies the defining heat, so start with a measured amount and check the paste before adding extra salt: some commercial jars are much saltier than others.

Cut the potatoes into small, even pieces and add them before the more delicate vegetables. The stew is ready when a knife slips easily into the potato and eggplant without the zucchini collapsing completely. Fresh cilantro and parsley added at the end brighten the tomato and pepper flavours.

Cook the dish

Ingredients

Vegetables

400 geggplant, stem removed and cut into 2.5 cm cubes
250 gpotatoes, peeled if desired and cut into 2 cm cubes
250 gzucchini, cut into 2.5 cm pieces
150 gred sweet pepper, seeded and cut into 2 cm pieces
400 gripe tomatoes, diced, or canned chopped tomatoes with their juice
180 gyellow onion, finely chopped
10 ggarlic, finely grated or minced

Ajika seasoning

40 mlneutral sunflower oil, divided
120 mlwater
20 gMegrelian ajika paste, or less to taste
2 gground coriander
1 gground blue fenugreek (utskho suneli), optional
3 gfine salt, divided; use less if the ajika is salty
0.5 gfreshly ground black pepper
15 gfresh cilantro, roughly chopped
10 gfresh parsley, roughly chopped

Method

Prepare the vegetables. Cut the eggplant, potatoes, zucchini and sweet pepper as directed. Keep the potatoes in a separate bowl so they can go into the pot first. Grate or mince the garlic.
Build the tomato-ajika base. Heat 30 ml oil in a heavy saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until soft and translucent without browning. Stir in the garlic, coriander, optional blue fenugreek, black pepper and 2 g salt for 30 seconds. Add the ajika and stir for another 30 seconds. Add the tomatoes and water; bring to a gentle simmer and cook uncovered for 6 minutes.
Simmer the firm vegetables. Stir in the potatoes, cover and simmer gently for 10 minutes, stirring once or twice to prevent sticking. Add the eggplant, zucchini, sweet pepper and remaining 10 ml oil. Cover and simmer for 14–16 minutes, stirring gently once or twice, until the potatoes and eggplant are tender and the zucchini still holds its shape.
Season and serve. Taste the sauce and add the remaining salt only if needed. Fold in the cilantro and parsley. Remove from the heat and rest for 5 minutes before serving warm.

Excerpt

Eggplant, potato, zucchini and sweet pepper simmer in a tomato base sharpened with Megrelian ajika. This practical home version is hearty, warmly spiced and easy to serve with mchadi or bread.

Practical guidance

Success points

Cut potatoes to about 2 cm so they become tender within the simmering time.
Add ajika gradually; its salt and chile strength vary by maker.
Keep the pan at a gentle simmer and stir from the bottom after adding potatoes.
Stop cooking when the vegetables are tender but still hold their shape.

Practical guidance

If the stew becomes too thick before the potatoes are tender, add hot water 30 ml at a time. If it is too loose at the end, simmer uncovered for a few minutes.
For a milder pot, begin with 10 g ajika and serve extra at the table. Do not substitute a dry seasoning blend without checking its salt and heat.
A paste labelled Megrelian ajika can vary widely. Read the ingredient list and follow any storage directions after opening.
Refrigerate leftovers in a shallow covered container within 2 hours. Keep at 4 °C or colder and use within 3–4 days; reheat until steaming hot throughout.

Nutrition per serving

Serving size: One-quarter of the recipe
Calories: About 225 kcal
Carbohydrate: About 31 g
Protein: About 5 g
Fat: About 11 g
Dietary fibre: About 8 g
Sodium: About 540 mg

Allergens and food safety

The listed ingredients contain no major allergens, but packaged ajika may include allergens or be made in a facility that handles them; check the label. Wash vegetables under running water before cutting. Refrigerate cooked stew within 2 hours, keep it at or below 4 °C, and reheat leftovers until steaming hot throughout (74 °C where checked with a food thermometer).

To finish

Serve with mchadi, ghomi or crusty bread to catch the tomato-ajika sauce.
Offer ajika separately so each person can adjust the heat at the table.

About Samegrelo-Style Vegetable Stew with Ajika (მეგრული აჯიკიანი კერძი)

Ingredients

Vegetables

Ajika seasoning

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

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