Vegetable Stew – South Indian Style

Vegetable Stew, typically, is a combination of vegetables cooked in a liquid. This recipe is South-Indian styled with the richness of coconut milk, a perfect combination of vegetables and a punch of spices making it a very hearty, healthy and yet delicious side dish.

A bowl full of this stew and freshly steamed Idiyappam (recipe here) is all I need to call it a comfort
food. This stew goes well with Appam (recipe here) too.

Serves : 4

Ingredients:

Carrots – 2
French/String Beans – 10
Potato – 1
Cauliflower, bite sized florets – 10 to 12
Onion – 1
Capsicum – 1 small
Garlic Cloves – 5
Green Chilies – 4
Ginger, minced – 1 teaspoon
Fresh Green Peas – 1/2 cup
Cooking Oil – 1 tablespoon
Bay Leaf – 1
Star Anise – 1
Cinnamon – 1 inch long stick
Cloves – 6
Cardamom seeds – 1/2 teaspoon
Peppercorns – 1 teaspoon
Turmeric Powder – 1/4 teaspoon
Salt to taste
Thick Coconut Milk – 750ml
Cashew nut powder – 1 tablespoon

For Seasoning:

Cooking Oil – 1 teaspoon
Musatard Seeds – 1 teaspoon
Curry Leaves – 6
Dry Red Chili – 1
Asafoetida Powder – 1/8 teaspoon

Method:

1. Cut carrots, beans and potato into small pieces.
2. Slice onion and capsicum.
3. Chop garlic cloves.
4. Slice green chilies
5. Heat oil in a sauce pan.
6. Add bay leaf, star anise, cinnamon stick, cloves,cardamom seeds and peppercorns. Roast them for 30 seconds.
7. Add sliced green chilies. Saute until they turn creamish in color.
8. Add onions and then chopped garlic cloves. Saute until onion slices turn translucent.
9. Add minced ginger, saute for half a minute.
10. Add capsicum slices and saute for a minute.
11. Now add carrot, beans and potato pieces. Also add the cauliflower florets.
12. Pour 1 to 1 1/4 cup of water, turmeric powder and salt. Cover and let it cook until the vegetables are soft but still a little crunchy. You should be able to insert a toothpick, do not overcook.
13. Add fresh green peas and continue cooking.
14. Add cashew nut powder to the coconut milk and mix well so that there are no lumps.
15. Pour the coconut milk to the cooking vegetables. Set the flame to medium and bring it to a boil.
16. Turn off the heat.
17. For seasoning, heat oil in a small pan, add mustard seeds, curry leaves and dry red chili pieces.
18. When mustard seeds stop spluttering add asafoetida powder, mix well and add to the prepared stew.
19. Serve with idiyappam, appam, dosa or rice.

Notes:

1. You can use a combination of vegetables as per your preference. Adding cauliflower or cabbage truly makes a difference.
2.  Coconut milk is what gives this stew a rich flavor, do not compromise on the quality or thickness of the milk.
3. Once you add coconut milk, do not boil it for too long.