VEGETABLE STEW

4 Aug

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VEGETABLE STEW-

After eating this yummy ,white classy looking stew from kerala style restuarants, tried this at home. It is simple yet quite flavourful wish a dash of fresh curry leaves. A basket of veggies cooked in a mildly-spiced coconut base, this makes a sumptuous accompaniment for dosas, appams,idlis,iddiapam or even chappati. 

serves :4   cooking time: 25 minutes

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INGREDIENTS:-

  • Onion -1
  • olive oil – 1 tsp
  • Ginger – 1 inch piece
  • Garlic – 3 cloves
  • black peppercorns – 5-6
  • Mixed vegetables – 2 cups (  mix of carrot, beans, potato, cauliflower,capsicum,cabbage, peas)
  • Thin coconut milk – 1 1/2 cup
  • Thick coconut milk – 3/4 cup
  • 1 green chili
  • Salt as required
  • bay leaf
  • cloves – 2
  • cinnamon 1 inch

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METHOD:-

Heat oil in a deep bottom pan & splutter the spices ( bay leaf, cloves, cinnamon). Add the onion, ginger & garlic, & green chilly and saute for a few minutes till the onion becomes soft/transparent. Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, reduce heat and simmer . If you want to make the gravy very thick, add 1 tbsp of cashew paste.

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Cook till vegetables are tender, it will take 10- 15 mints mins . Add thick coconut milk and cook for 5 more minutes & remove from fire. For flavor, heat a tsp of coconut oil/ ghee, saute curry leaves in it for a second and add to the stew.

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you may also like VEGETABLE CUTLETS , OKRA WITH COCONUT CASHEW GRAVY , RIDGEGOURD AND EGGS GRAVY , BABY BRINJAL MASALA

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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