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Vegetable Stew – A side for Idiyappam & Poori !

November 13, 2015

Vegetable Stew: I believe these words – necessity is the mother of inventions – are very much true. Somehow my purchase got delayed and I had very few veggies left in my fridge. I was giving a bit of thinking on what to prepare. Drawing inspiration from poori masala that my mom used to make and the avial recipe that one of my friend shared with me, I decided to make this vegetable stew. It tasted good with poori and idiyappam.

vegetable stew

Ingredients:
1/2 medium sized onion (finely chopped)
1/2 medium sized tomato(cut into halves)
1/4 cup beans (cut into pieces of an inch length)
1/4 cup carrot(cut into pieces of an inch length)
1/4 cup potato(cut into pieces of an inch length)
1 quarter of full medium sized coconut
1/4 tspn turmeric powder
1/2 inch ginger(finely chopped and crushed)
2 green chillies(slit))
1 tspn coriander powder
1/2 tspn fennel seeds and one cardamom
1 sprig of curry leaves
Few coriander leaves( finely chopped)

Method:

  1. Scrap the brown skin of the coconut and grind it in a mixer. Extract the milk and keep aside.
  2. Pressure cook the vegetables carrot, beans & potato for one whistle. Keep aside.
  3. Heat 2 tblspn oil in a pan. Add fennel seeds and cardamom to it.
  4. Now add the onions, green chillies, ginger, curry leaves, coriander leaves and sauté until the onions become translucent.
  5. Now add the tomatoes, turmeric powder and salt. Sauté for two minutes.
  6. Add the coriander powder and sauté another minute.
  7. Now add the cooked vegetables along with its stock. Cook for two minutes
  8. Then add the coconut milk and cook for another two minutes or so. Switch off the stove.
  9. Sprinkle finely chopped coriander leaves over the stew and serve hot with poori or idiyappam

Happy Cooking!

 

 

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From → Breakfast, Curry

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