VEGETABLE STEW
INGREDIENTS
½ TBSP COCONUT OIL
2 CLOVES / LAVANG
1 INCH CINNAMON / DALCHINI
2 PODS CARDAMOM / ELACHI
½ ONION, SLICED
5 BEANS, CHOPPED
½ CARROT, CHOPPED
½ POTATO, CUBED
3 TBSP PEAS / MATAR
10 FLORETS CAULIFLOWER / GOBHI
2 GREEN CHILLI, SLIT
1 INCH GINGER, JULIENNE
2 CUP WATER
1 TSP SALT
1 CUP COCONUT MILK
FEW CURRY LEAVES
¼ CUP COCONUT MILK, THICK
INSTRUCTIONS
1. FIRSTLY, IN A LARGE KADAI HEAT ½ TBSP COCONUT OIL AND SAUTE 2 CLOVES, 1 INCH CINNAMON AND 2 PODS CARDAMOM.
2. FURTHER, ADD ½ ONION AND SAUTE TILL THEY SHRINK SLIGHTLY. DO NOT BROWN THE ONIONS.
3. ALSO ADD 5 BEANS, ½ CARROT, ½ POTATO, 3 TBSP PEAS, 10 FLORETS CAULIFLOWER, 2 GREEN CHILLI AND 1 INCH GINGER.
4. SAUTE FOR A MINUTE.
5. FURTHERMORE, ADD 2 CUP WATER, 1 TSP SALT AND FEW CURRY LEAVES. MIX WELL.
6. COVER AND BOIL FOR 5 MINUTES OR TILL VEGETABLES ARE HALF COOKED.
7. NOW ADD 1 CUP COCONUT MILK (THIN CONSISTENCY) AND MIX WELL.
8. BOIL FOR 7 MINUTES OR TILL VEGETABLES IS COOKED COMPLETELY.
9. TURN OFF THE FLAME AND ADD FEW CURRY LEAVES, ¼ CUP THICK COCONUT MILK AND 1 TSP COCONUT OIL. MIX WELL.
10. FINALLY, SERVE KERALA STYLE VEGETABLE STEW WITH IDIYAPPAM OR APPAM.