VEG STEW

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.