VEG STEW: This is a super delicious stew and less spicy in
terms of chilli. But the aroma and taste that the stew gets from the rich
spices is truly enchanting. It has a mix of vegetables. It goes perfectly well
with Appam, Idiyappam and Pathiri. You may even try it with chapattis or poori.
Mushrooms are optional. This is definitely a curry that is
power packed with energy and vitamins. No oil is required. Indeed a treat of cholesterol
patients.
INGREDIENTS:
Carrot – 1 big
Potato – 1 big
Button Mushrooms – 5
Red Onions – 2
French Beans – 3
Or
Green Peas fresh or cooked – ¼ cup
Ginger – ½ “ piece
Green chilli – 2 to 3
Coconut Milk – ½ cup thick coconut milk
Turmeric powder – a pinch
Coriander powder – ¼ tablespoon
Garam Masala Powder – ¼ tablespoon
Pepper powder - 1/2 teaspoon (optional)
Cardamom – 2 to 3
Cinnamon – ½ “ piece
Cloves – 2 to 3
Curry leaves – a sprig
Salt to taste
METHOD:
Clean and dice all the vegetables. In a heavy bottom pan,
add potato, carrot and water and cook for 2 minutes.
Add all the other
vegetables like onions, ginger, French beans, mushroom and green chilli. Add salt,
cloves, cardamom, cinnamon, turmeric powder, coriander powder, garam masala
powder, pepper powder and curry leaves and salt.
Ensure that there is enough water. The
vegetables should be covered in water.
Once the vegetables are well cooked, add
the thick coconut milk. Boil for a minute or so.
Switch off the stove. Allow it
to cool for an hour or so. Warm if necessary before serving.
