VEG STEW

Here is the simple and easy recipe for vegetable stew. Vegetable stew and appam is one of best dish ever. This stew has a very mild flavour and is so good to have with appam or idiyappam. The richness  of coconut milk is what makes this veg stew the best ever. This recipe belongs to my dear Fb friend Mincy Jeevan and I really want to thank her for this yummy recipe for veg stew. The same way I followed her chicken stew recipe which I have already shared here on my blog. Usually, in Indian curries, the spices are dry roasted and then ground but for this veg stew, the spices are ground raw. Use of vegetables is totally depends upon your choice. You can use veggies which you like. Boil the veggies until firm and keep aside. Use of 4-5 different veggies should be good enough. This stew is vegan, gluten free, creamy, aromatic and tastes finger licking delicious. Though it is served as a side dish to appam predominantly, it also goes well with poori, idiyappam and pulaos. As the veg stew is very rich, do not miss out on the ginger as it helps with digestion.

So do try and let me know your experience below in the comment box.

INGREDIENTS:

1 Cup Mix Veggies [boiled potatoes, carrot, cauliflower, green peas, Indian flat beans, capsicum]

1 Onion, sliced finely

¼ Cup First Coconut Milk

1 Cup Second Milk

3 tablespoon Coconut Oil

Salt as needed

2 Green Chillies, slit vertically

1 sprig of Curry Leaves

Chopped Coriander

For Making Paste:

½ Inch Cinnamon Stick

1 Sprig Curry Leaves

½ Inch Ginger

3-4 Green Chillies

7-8 Black Peppercorns

 8-10 Garlic Cloves

1-2 Bay Leaf

METHOD:

STEP 1 – Scrape the skin of potatoes and dice them with carrots. Separate cauliflower into small florets and keep aside. Cut the beans and capsicum into small pieces.

STEP 2 – Par boil the potato, carrot and cauliflower till half done. The veggies should not be cooked to a mush but should retain a bite.

STEP 3 – Slice onion and keep aside.

For making paste:

STEP 1 – Take all the ingredients under title “For Making Paste” in a mixer pot and make a paste with it. If needed add little water while grinding the masala. Keep this aside.

For making stew:

STEP 1 – Heat a pan with 3 tablespoon of coconut oil. [I used vegetable oil as I don’t have coconut oil]

STEP 2 – Add sliced onion, curry leaves, 1-2  sliced whole chillies and the freshly ground green masala in it and cook well till the raw smell vanish. Cook the mixture without burning or sticking to the pan. The paste will absorb all the oil and mixed along with the onions.

STEP 3 – Then add chopped capsicum and green peas in the pan and cook for sometime.

STEP 4 - Now add the par boiled veggies in it, give a nice stir.

Add 2^nd coconut milk in it and cook on slow flame for 2-3 minutes. 

Add salt and

give a nice mix so that it get mixed well.

 Bring it to boil.

STEP 5 – Then the stew will turn opaque in colour. Now add the 1^st milk, mix I well and cook for next 2-3 minutes.

STEP 6 – Sprinkle some garam masala powder on it and mix well and switch off the flame.

Immediately, close the pan with a lid and let the stew rest for 4-5 minutes for the flavours to merge well.

Stew is ready to serve.

Serve hot veg stew with appam and enjoy.

I relished it with veg stew and mutton curry.