Vegetable Stew

For Appam and Chappathi, I normally make a vegetable curry (with boiled eggs). It can be the stew which is white in color since there is no chilly/turmeric/coriander powders or the one where all these powders are added. The one below is the white one or the stew. One can also add whole cashew nuts or grind the cashew nuts to make a richer stew. Tomato can be added for an extra taste.

Ingredients

1. Mixed vegetables (beans, potato, carrot, peas) - 2 cups

 

2. Onion sliced lengthwise - 1 number

3. Finely sliced ginger and garlic  - 1 tblspn each

 

4. Green chillies, slit lengthwise - 5 or more as per your taste

 

5. Coconut powder - 3 + 1 Tbspn or 1 cup grated coconut

 

6. Cloves - 2 number

 

7. Cinnamon - 1 inch stick

 

8. Cardamom - 2 pods

 

9. Curry leaves - 2 sprigs

 

10. Oil (Coconut preferable) - 2 Tbspn

 

11. Tomato cut into small cubes - 1 number (optional)

 

12. Cashew nuts - 6 or more (optional)

 

13. Pepper powder - 1/2 tspn

 

14. Garam Masala - 1/2 tspn

 

15. Salt to taste

 

 

Method

 

Clean and cut the vegetable into medium, equal-sized pieces. If using coconut, extract the milk and keep the first extraction separate. Heat the oil and add the whole spices, once the smell is released, add the sliced onion and curry leaves. Sauté it until transparent. Now add the vegetables along with the coconut extract or 3 tbspn of coconut powder along with 2 cups of water. Once the vegetables are almost cooked, one can add the tomato and cashew paste. The cashew paste will thicken the stew so one should adjust the water accordingly. Add the remaining coconut powder mixed in water or the first extract of coconut milk along with the pepper and garam masala. Heat it briefly without boiling over and remove from fire.

 

Enjoy!