Thursday, September 4, 2014

Vegetable Stew Recipe


Prep time
Cook time
Total time
Recipe type: main
Cuisine: kerala
Serves: 3-4
  • 2 small to medium sized carrots, peeled chopped
  • 2 potatoes or 1 large potato, about 150 gms, peeled and chopped
  • ¾ or 1 cup peas/matar
  • 70 to 80 gms french beans
  • 1 large onion or 5-6 shallots, thinly sliced
  • 3-4 garlic, crushed into a paste in a mortar-pestle
  • 1 inch ginger/adrak, julienned
  • 2-3 green chilies, slit
  • 1.5 inch cinnamon/dal chini
  • 4-5 cloves/lavang, crushed or kept whole
  • 1 tsp 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/kadi patta
  • 2 to 3 tbsp coconut oil
  • salt as required
  • sugar as required (optional)

1. heat coconut oil. add the whole & crushed spices – cinnamon, cloves, cardamom and black pepper. fry 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.
fry spices for veg stew recipe
2. add the chopped veggies and stir well.
3. add thin coconut milk or water. cover the pan and cook the veggies.
add coconut milk to veggies
4. the veggies should be cooked till they are tender and done.
making kerala veg stew recipe
5. add the thick coconut milk. stir well and simmer for just half a minute.
veg stew recipe
6. serve kerala vegetable stew with appams or steamed rice.

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