Vegetable Stew

Prep Time: 10 Minutes Cooking Time: 20 Minutes Total Time: 30 Minutes

INGREDIENTS :  Potato  2 medium-sized, diced Carrot  1/2 cup, diced Green peas  1/2 cup (see tips below) Green beans 1/2 cup, cut to 1-inch length Onion  1 medium-sized, sliced Garlic  1 tsp, finely chopped Ginger 1 tsp, finely chopped Green chillies 3 numbers, slit (adjust according to your spice level) Curry leaves 1 sprig Cinnamon 2″ stick Cloves 3  Cardamom  3  Black pepper  1/2 tsp, crushed Thin coconut milk 1 cup Thick coconut milk 1 cup Water 1/2 to 1 cup or as required Coconut oil 2 tbsp Salt as required PREPARATION:  In a kadai, heat coconut oil. Add cinnamon, cloves, cardamom, garlic and ginger. Slightly saute. Add sliced onion, curry leaves, green chillies, salt and saute till the onion turns translucent. Add green peas, green beans and saute for 5 minutes. Add carrot and saute for another 3-4 minutes. Add potato and crushed pepper. Mix everything well. Add 1 cup thin coconut milk and water as required. Cover and cook till the vegetables are soft.  Add thick coconut milk.  Check the salt again.  Simmer for 2 to 3 minutes. Do not boil. Switch off the flame when it starts boiling. Serve with Appam or Bread or Rice

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TIPS Do not over-boil the stew after adding thick coconut milk. You can add any other vegetable of your choice to the curry.