Vegetable Stew

Recipe No: 286
This is the vegetarian/ vegan version of the Stew (For Chicken Stew recipe click here) which we just love. Even though the best combination for this is Palappam, Bread is also an option.

Ingredients

• Vegetables cubed…………......2 – 2 ¼ Cup (I used Carrots, Beans, Potatoes and Fresh Green Peas)
• Oil…………………………………...1 Tablespoon
• Whole spices……………….......3 Cardamom pods, 6 Cloves, 1 one inch Cinnamon piece and ½ of a Star Anise; all crushed fine)
• Onion sliced thin……………....1/3 cup
• Ginger chopped fine...……....1 Tablespoon
• Garlic chopped fine...…….....1 Tablespoon
• Indian Green chilly…………..2 split into halves (Depending on your taste)
• Curry Leaves……………………2 Sprigs
• Tomato sliced…………………...1/2 small
• Thin coconut milk……………..1 1/3 cup (mix 1/3 cup canned thick coconut milk with 1 cup water)
• Thick coconut milk…………....3/4 cup
• Pepper powder……………….....1/4 Teaspoon
• Garam Masala Powder.........1/4 Teaspoon (Homemade preferred)
• Vinegar…………………………….1/4 Teaspoon
• Coriander leaves chopped…..2 Tablespoons
• Salt as per taste
• Oil…………………………………….1 Tablespoon
• Shallot sliced………………….....1
• All Purpose Flour……………....1 Teaspoon (Maida)
• Water……………………………….1/4 cup (Can use thin Coconut Milk instead)

Method of Preparation

1. Heat 1 Tablespoon of Oil in a pan on medium heat, add the crushed whole Garam Masala and saute till fragrant.
2. Add chopped Onion, Ginger, Garlic, Green Chilly and a sprig of Curry Leaf; saute till everything is wilted for about 2 minutes.
3. Add the Vegetables and continue sautéing for 2 minutes on high heat.
4. Add thin Coconut Milk. Once it is boiled, reduce the heat to medium low; add the Salt and cook till the Vegetables are almost done.
5. Add sliced tomato and continue cooking.
6. In another shallow pan add 1 Tablespoon of Oil and saute the Shallots and a sprig of Curry Leaf till brown.
7. Adjust the heat to low and add 1 teaspoon of Flour and fry till its raw smell is gone for about 45 seconds. Do stir continuously at this stage.
8. Add ¼ cup water and mix till everything is combined well without any lumps. Add this to the already cooked stew and mix well. (This will thicken the stew and give a nice taste.)
9. After a minute of boiling, add the thick Coconut Milk, Pepper Powder, Garam Masala Powder, Vinegar and Coriander Leaves. Check the seasonings and add more Salt if needed.
10. Once the stew starts to simmer along the edges, switch off the heat and let it sit for 10 minutes before serving hot or warm with Palappam or Bread.

Notes:

• If you are using dried Green Peas in this recipe, precook it and then use towards the middle of cooking. (Cook properly, but avoid mashing.)
• Don't use too much of Carrots (Use one medium sized) for this curry, as it gives an undesirable sweetness to the dish.
• Don’t let the Stew boil once the thick Coconut Milk is added to avoid the Coconut Milk from separating.
• You can use Rice Flour instead of All Purpose Flour too.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…