Stew is a rich and mildly spicy recipe made with vegetables or chicken or mutton. Here I'm posting a vegetable stew which itself is highly nutritious with its wide array of different vegetables simmered in thick coconut milk gravy and is the ideal companion of Appam, Idiyappam, etc. You can even try it with chapati (Indian bread) also.
INGREDIENTS
Onions - 1 Big, chopped
Carrots - 2 Big, cut into 1' long thick pieces
Potato - 1 Big , cut into square pieces
Cauliflower - 1/2 floret, cut into small florets
Green Beans - 1/4 lb, cut into 1" pieces
Peas - 1/2 cup
Green chillies - 3-4, slit lengthwise
Coconut milk - 1 can or 2 1/2 cup
Cinnamon Stick - 1 stick
Green Cardamom - 3-4
Cloves - 3-4
Bay leaves - 3
Chilli powder - 1/2 tsp
Ground Nutmeg - 1/4 tsp
Oil - 2-3 Tbsp
Salt - To taste
Mustard Seeds - 1/2 tsp
Dried red chillies - 2-3
Curry leaves - 1 twig
METHOD
In a pressure cooker heat oil and splutter the mustard seeds, red chillies and curry leaves. Add the cinnamon, green cardamoms, cloves & bay leaves Add the chopped onions and green chillies. Saute till the onions become translucent. Now add the vegetables one at a time and sauteing for about 1 minute for each vegetable.Now add the chilli powder, ground nutmeg and salt and mix well. Add water so that the vegetables are all submerged below half an inch from the water level. Adjust the salt. Cover with the pressure cooker lid with weight and cook in high heat till the first whistle. After the first whistle lower the heat to medium low and cook for 2 more whistles. Then remove the cooker from the heat and let the pressure inside it subside. When ready open the lid and place the cooker again in medium low flame. Add the coconut milk and adjust the salt and spices according to taste. Let it simmer for about 5 minutes until a nice thick gravy is obtained. Do not boil in high flame or boil vigorously as the coconut milk will curdle. When the curry is done remove from heat and cover tightly. Let it stand closed for at least 30 minutes before serving. The best combo is with Appam.
INGREDIENTS
Onions - 1 Big, chopped
Carrots - 2 Big, cut into 1' long thick pieces
Potato - 1 Big , cut into square pieces
Cauliflower - 1/2 floret, cut into small florets
Green Beans - 1/4 lb, cut into 1" pieces
Peas - 1/2 cup
Green chillies - 3-4, slit lengthwise
Coconut milk - 1 can or 2 1/2 cup
Cinnamon Stick - 1 stick
Green Cardamom - 3-4
Cloves - 3-4
Bay leaves - 3
Chilli powder - 1/2 tsp
Ground Nutmeg - 1/4 tsp
Oil - 2-3 Tbsp
Salt - To taste
Mustard Seeds - 1/2 tsp
Dried red chillies - 2-3
Curry leaves - 1 twig
METHOD
In a pressure cooker heat oil and splutter the mustard seeds, red chillies and curry leaves. Add the cinnamon, green cardamoms, cloves & bay leaves Add the chopped onions and green chillies. Saute till the onions become translucent. Now add the vegetables one at a time and sauteing for about 1 minute for each vegetable.Now add the chilli powder, ground nutmeg and salt and mix well. Add water so that the vegetables are all submerged below half an inch from the water level. Adjust the salt. Cover with the pressure cooker lid with weight and cook in high heat till the first whistle. After the first whistle lower the heat to medium low and cook for 2 more whistles. Then remove the cooker from the heat and let the pressure inside it subside. When ready open the lid and place the cooker again in medium low flame. Add the coconut milk and adjust the salt and spices according to taste. Let it simmer for about 5 minutes until a nice thick gravy is obtained. Do not boil in high flame or boil vigorously as the coconut milk will curdle. When the curry is done remove from heat and cover tightly. Let it stand closed for at least 30 minutes before serving. The best combo is with Appam.
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