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.

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