Thursday, June 30, 2011

Vegetable Stew

This recipe is from my friend's mom. Mini Aunty, this recipe has been on our list since the time Rahul took it from you over the phone! Representing it the way we cook, which may not really be Kerala style, but is absolutely mouth-watering!

Veggies-2 cups in all- carrots, potato, peas, French beans, capsicum - all cubed
1 onion chopped
1 tomato chopped
1 tsp ginger garlic paste

Spices- crushed together- 1" cinnamon, 1 tsp fennel seeds, 1 tsp peppercorns, 1 cardamom, 2 cloves
Curry leaves
coconut milk- 1/2 a cup
2 tsps almond/cashew / poppy seed paste to make the gravy thick, can also use thick coconut milk.
I use 1 tsp turmeric for color.

Heat oil, add the spices, let them splutter. Add the onions, ginger garlic, curry leaves and saute. When the onions are translucent, add the veggies and salt. Mix well. Add coconut milk, bring to a boil, simmer and continue to cook covered till the veggies are soft and done. Add the almond/ cashew paste and continue to cook for a couple of mins. Turn off flame, Serve with rotis / appams.

1 comment:

  1. I am always looking for new ideas for vegetarian meals and this looks delicious. i will try it out thank you for sharing!