Vegetable Stew

4.7, 3 reviews

Happy Navratri in advance..

Recipe Details  
 
4.7, 3 reviews

Posted by
Posted on 19, May 2013
Serving 3-5 people
Ready in 40-50 minutes
Post Views 3.1 K views
Post Rating 4.67 out of 5 , from 3 reviews
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Ingredients
  • Potato, medium sized - 1 Nos, cut into small cubes
  • Carrot, medium-large sized - 1 Nos, cut into small cubes
  • Beans - 3-4 Nos, cut into 1 inch pieces
  • Onion, medium sized - 1 Nos, finely chopped
  • Ginger - 1 inch piece, finely chopped
  • Garlic - 3 medium cloves, finely chopped
  • Green chilli - 2-3 Nos, chopped
  • Pepper powder - ½ Teaspoon
  • Thin coconut milk – 1 ½ cup
  • Thick coconut milk – ¾ cup
  • Bay leaf - 1 Nos
  • Cloves - 2 Nos
  • Cinnamon - 1 inch piece
  • Coconut oil - 2 Tablespoon
  • Curry leaves - 1 sprig
  • Salt to taste
Directions
  1. Heat 1 ½ tablespoon of oil in a heavy bottomed pan, add in the bay leaf, cloves, cinnamon and saute for few seconds.
  2. Add in the chopped onion and saute till the onions becomes translucent.
  3. Then add in the chopped ginger, garlic, green chilli and saute until the raw smell disappears.
  4. Then add chopped potato, carrot, beans and saute for 2-3 minutes.
  5. Now add in the thin coconut milk, pepper powder, salt and cook till the vegetables are cooked well.
  6. Once the vegetables are cooked and the gravy becomes thick, add in the thick coconut milk.
  7. Stir continuously for 1-2 minutes on medium heat, and then remove from flame. Do not boil the curry after adding the thick coconut milk.
  8. Heat ½ tablespoon of oil in a pan, add in the curry leaves and saute for few seconds, then pour this over the curry.
  9. Mix well before serving. Serve warm with palappam, chappathi etc.
4.7, 3 reviews

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