Vegetable stew recipe
Kerala style veg stew recipe – Vegetables cooked in a coconut milk based gravy
Servings: 3
Ingredients
- 1 cup mixed veggies carrot, peas, potato and beans
- 1 onion
- 3 green chilis
- 1 and ¼ cup thin coconut milk
- ¼ cup thick coconut milk
- Cinnamon 1 small stick
- 2 cardamom
- 3 cloves
- 3 cloves garlic
- 5 peppercorns
- 1 small piece ginger
- Few curry leaves
- 1 tbsp coconut oil
- Salt as needed
Instructions
- In a pan add ½ tbsp coconut oil and the whole spices (cinnamon, cardamom and cloves)
- Add crushed ginger and garlic and slit green chilis.
- Saute for a minute and add the thinly sliced onions.
- Saute the onions till translucent. Do not change the color. Add little salt while cooking the onions.
- Add the veggies now.
- Mix well and saute for a minute.
- Add the thin coconut milk.
- The veggies are going to cook in the thin coconut milk.
- Add salt and few curry leaves.
- Cover and cook for 7-8 minutes.
- The veggies should become soft.
- Now add the thick coconut milk
- Mix well and cook for a minute.
- Switch off the flame.
- Garnish with curry leaves.
- Add ½ tbsp of coconut oil in the last to enhance the taste.
- Veg stew is ready.
- This can be served with aapam, parotta or with dosa too.
Notes
1. If using store bought coconut milk, dilute ¼ cup of coconut milk with 1 cup of water and cook the veggies.
2. Do not boil more after adding the thick coconut milk, it may curdle.
3. Cashew paste can be added in the last to get thickness to the Veg stew.
2. Do not boil more after adding the thick coconut milk, it may curdle.
3. Cashew paste can be added in the last to get thickness to the Veg stew.
