Kerala Vegetable Stew – Restaurant Style

Ingredients (Serves 4)

1. Vegetables – Potato – 2 small, cut into small cubes, carrot – 1 small, cubed, green beans – 1/3 cup, cut into 3/4 inch pieces

2. Coconut oil – 1 tbsp

3. Whole spices – Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch, whole black pepper corns – 1/4 tsp

4. Onion – 1/2 cup, sliced and halved

Ginger – 3/4 tsp, thinly sliced

Green chilies – 3, slit

Curry leaves – A few

5. Hot water / thin coconut milk – 3/4 cup or as required

6. Pepper powder – 1 – 2 pinches

Garam masala powder – A tiny pinch (optional)

7. Salt – To taste

8. Thick coconut milk – 1/2 cup

9. Coconut oil – 1 tsp

Curry leaves – A few

Method

1. Steam the vegetables numbered 1 for 6 – 8 minutes until 3/4 th done.

2. Heat coconut oil in a small kadai over medium-high heat. Add whole spices and stir until fragrant.

3. Next add onion, ginger, green chilies, curry leaves and cook until onion turns transparent. Add steamed vegetables and 3/4 cup hot water / thin coconut milk. Add salt, to taste. Cook covered for a few minutes until vegetables are done. Add thick coconut milk and mix well. Cook for 1 minute over low heat. Taste-check for salt. Switch off the flame. Add a pinch of pepper powder and garam masala powder. Finally add a tsp of coconut oil and curry leaves. Mix well. Serve hot with appam / idiyappam.