Wednesday, June 17, 2009

Vegetable Stew

From the prehistoric days, stew has been the name for the union and dancing of different ingredients on slow fire to create a magical gravy. Here we are presenting the simplest vegetable stew infused with true South Indian flavors. They are absolutely fast and easy to make and best compliment appams and Iddiappams. For all those non veg lovers, you could alternate the stew by adding some chicken or mutton .


Potatoes (cubed): 2-3
Baby Carrots (sliced): 5
Green French Beans (sliced): 4-5
Onions (sliced): 1/2
Green Chilies (slit): 2-3
Ginger (chopped): 1 teaspoon
Curry Leaves: 1 sprig
Coconut Milk: 1/2 cup
Pepper corn/powder: 1/2 teaspoon
Cardamom pods: 2
Star Anise: 1
Cinnamon sticks: 1-2
Bay leaves: 1-2
Cloves: 4-5

Heat some oil in a pressure cooker. Add the raw spices, green chili, ginger, onions and sauté. Add the potatoes, sprinkle a little salt and sauté. Add some water and pressure cook for one whistle. Once the potatoes are soft, add the beans and carrots and let it cook on low flame. After about 15 minutes the vegetables get cooked and flavored with the spices. Add coconut milk and let it simmer once again. Garnish the stew with the seasoning of fried small onions (chopped) and curry leaves.

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