Vegetable Stew Recipe (South Indian Vegetable Stew)

Ingredients

• 1 cup coconut milk (nariyal ka doodh)
• 2 tsp coconut oil
• 1/2 tsp mustard seeds (rai / sarson)
• 1 green chillies (hari mirchi), slit
• 1/2 tsp grated ginger (adrak)
• 10 to 12 curry leaves (kadi patta)
• 1 whole dry Kashmiri red chilli, broken into pieces
• 1/2 cup chopped onion
• 1/4 cup matar (green peas)
• 1 1/2 cups chopped potatoes
• 1/2 cup chopped carrot
• 1/2 cup chopped french beans
• 1 tsp cornflour dissolved in 2 tbsp
• 1/2 tsp sugar
• salt (namak) to taste
• freshly ground black pepper (kalimirch) to taste
• 1 tbsp finely chopped coriander (dhania), garnish

Steps

1. To make vegetable stew, heat the coconut oil in a broad non-stick pan, add the mustard seeds and let them crackle.
2. Add the green chilli, ginger, curry leaves and kashmiri red chillies. Sauté for a few seconds.
3. Add the onions and sauté on a medium flame for 2 to 3 minutes.
4. Add the green peas, potatoes, carrots, french beans and 1 1/2 cups water.
5. Cover and cook for 15 minutes or until vegetables are cooked.
6. Add the coconut milk and cook on low heat for 2 to 3 minutes.
7. Add the cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
8. Garnish with coriander and serve the vegetable stew hot with appam.