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.