Thursday, September 22, 2011

Veggie Stew

Carrot – 1 (cut into small cubes)
Potato – 1 (cut into small cubes)
Green Peas – 1/4 cup
Cauliflower - 1/4 cup (small florets)
Onion – 1 (sliced finely)
Green chillies – 4-5
Ginger & garlic – 1 tbsp each (crushed)
(else, ginger-garlic paste - 1 1/2 tblsp)
Whole black pepper – 1/2 tsp
Cinnamon – 1 piece
Cloves – 3
Cardamom – 2
Coconut milk – 2 1/2 cup
Curry leaves
Coconut oil


  • Heat oil in a pan and add in the cinnamon sticks, cloves, cardamom, pepper corns and let it splutter. 
  • Add the curry leaves, onion, ginger/garlic (or paste) and green chillies. Saute for a few minutes till the onion turns tender. (Do not let the onions turn brown). 
  • Now, add in the potatoes, carrots, green peas, cauliflower and mix well. 
  • Add the coconut milk, salt and bring to boil.
  • Once the stew gets boiling, reduce the heat.Keep the vessel covered and let it cook on low flame till vegetables are cooked well.
  • Garnish with curry leaves fried in coconut oil. Serve with Rice and Pappad.

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