Vegetable Stew.

This is a mildly flavoured vegetables curry from kerala,which is a combination of vegetables and creamy coconut milk based curry.

Popularly served with malabar parotta or appam, but can also be served with idiyappam or oghee rice.

I have used readymade coconut milk available in tetra pack instead freshly squeezed coconut milk can also be used. You can add any vegetable of your choice to this dish,apart from the ones I have used you can add brocolli, snow pea, tindora, yam and, cauliflower, beetroot,sweet potato,etc.

Ingredients:

½ tbsp Coconut Oil.

2 Cloves.

1 inch Cinnamon.

2 pods Cardamom.

1 small Onion thinly sliced.

5 French Beans chopped.

1 Carrot chopped.

1 Potato cubed.

1/4 cup Green Peas.

1/4 cup Pumpkin Cubed.

3 Green Chillies slit.

12 Curry Leaves.

1 inch Ginger finely chopped.

1 cup thin Coconut Milk.

1 cup thick Coconut Milk.

Salt to taste.

Method:

Chop all the vegetables and keep aside.

In a large pan heat coconut oil,add cloves, cinnamon and cardamom.,saute for a minute,add green chillies and curry leaves.Saute well. add onion and ginger saute till they shrink slightly. do not brown the onions.

Now add all the prepared vegetables,add salt,mix well,add 1 cup water and mix well,let it com to boil
cover and cook for 5 minutes or till vegetables are half cooked.

Now add thin coconut milk and mix well.
cook for 7 minutes or till vegetables are cooked completely.

Now switch off the flame and add thick coconut milk and 1 tsp coconut oil. mix well.

Remove in a serving dish and serve immediately with appam or mallu parota.

Happy Cooking!!!

Sameera.

Published by Sameera's Kitchen

A little blog about ordinary and extra ordinary cooking that I do on daily basis for me and my loving family,I am a working woman pursuing an exiting career in aviation industry,with a ten year old kid.. with whatever little time I have spare in my hand after doing day to day chores......I utilise it for cooking and baking......It refreshes me completely.

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