4 tbsp Coconut Oil
1 inch, Cinnamon
3 Cardamom pods
3 Cloves
2 Onion, medium and sliced
5 Garlic Cloves, crushed
2 inches, Ginger, crushed
4 Green chilies, sliced
10 - 15, Curry leaves
1 Potato, Large and diced
2 Carrot, medium and diced
15 Green beans, chopped
⅓ cup Green Peas
500 ml Thick Coconut Milk
Salt, as per taste
1
In a pan, add coconut oil and allow it to heat.
2
Add Cinnamon stick, Cardamon pods and Cloves. Sauté it for 10 secs.
3
Now add sliced Onions and cook till its light golden brown.
4
Once the Onions turn golden brown, add in crushed Garlic and Ginger. Sauté them for 20 secs.
5
Add Green chilies and curry leaves. Cook them for 15 secs.
6
Add in Diced Potatoes, Carrots, Beans and Green Peas. Mix them well and cook it for 10 mins.
7
Add thick coconut milk (first squeezed) and salt. Mix them well.
8
Cover and cook the stew for 15 mins.
9
After 15 mins check if the vegetables are cooked well. Also do a taste check and adjust the salt.
10
Kerala Vegetable Stew is ready to be served. Serve it with Appams.
Ingredients
4 tbsp Coconut Oil
1 inch, Cinnamon
3 Cardamom pods
3 Cloves
2 Onion, medium and sliced
5 Garlic Cloves, crushed
2 inches, Ginger, crushed
4 Green chilies, sliced
10 - 15, Curry leaves
1 Potato, Large and diced
2 Carrot, medium and diced
15 Green beans, chopped
⅓ cup Green Peas
500 ml Thick Coconut Milk
Salt, as per taste