VEGETABLE STEW

INGREDIENTS
2 small to medium sized carrots, peeled chopped
2 potatoes OR 1 large potato OR about 150 grams potato, peeled and chopped
¾ or 1 cup peas
70 to 80 grams french beans
1 large onion OR 5-6 shallots - thinly sliced
3 to 4 garlic - crushed into a paste in a mortar-pestle
1 inch ginger, julienned
2 to 3 green chilies, slit
1.5 inch cinnamon (dalchini)
4 to 5 cloves - crushed or kept whole
1 teaspoon crushed black pepper
3 to 4 green cardamoms - crushed or kept whole (optional)
2.5 cups thin coconut milk or water * check notes for pressure cooking the veggies with water
1 cup thick coconut milk
12 to 15 curry leaves
2 to 3 tablespoon coconut oil
salt as required
sugar as required (optional)
INSTRUCTIONS
heat coconut oil. add the whole & crushed spices - cinnamon, cardamoms, cloves, black pepper. saute them till fragrant.
then add the ginger, garlic, green chilies, sliced onions and curry leaves. saute till the onions become translucent. don't brown the onions.
add the chopped veggies and stir well.
add thin coconut milk or water. cover the pan and cook the veggies.
the veggies should be cooked till they are tender and done.
lastly add the thick coconut milk. stir well and simmer for just half a minute.
if you want, you can also heat a few teaspoons of oil and fry curry leaves in it till crisp. then add this curry leaves tempering from the top before serving the veg stew.
serve kerala style vegetable stew with appams or steamed rice.
Pic Courtesy: Google
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