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Sunday, 29 November 2015

Vegetable Stew

Vegetable stew or "istu" is a typical Kerala style mildly spicy recipe which usually served with appam, idiappam,chapati etc. You can also try it with puttu. Ideal combination of  stew is with appam. The aromatic flavor of whole spices and thick, creamy texture of coconut milk make it delicious. It is a very simple dish, very easy to make. Sometimes the vegetables are sauteed in coconut oil or ghee before cooking. But I usually prefer the following method.

 Vegetable stew recipe

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: Indian, South India, Kerela
Preparation time: 15 minutes / Cooking time 20 minutes / Total time: 35 minutes

Ingredients

  • 2 large potatoes, peeled and cubed
  • 3 to 4 beans cut into small pieces
  • 1 carrot, peeled and cubed
  • 1/4 cup green peas
  • 1 onion, chopped finely
  • 1" ginger, chopped finely
  • 5 garlic cloves
  • 3 green chilies. slit lenthwise
  • 3 green cardamom
  • 1" cinnamon
  • 4 cloves
  • 6 pepper corns
  • 2 springs of curry leaves
  • 1 cup thicn  coconut milk
  • 1/2 to 3/4 cup thick coconut milk
  • 1 tablespoon coconut oil
  • 1/4 teaspoon garam masala
  • salt as needed

Direction of preparation of vegetable stew


  1. Pressure cook all chopped veggies with onion, ginger, garlic, green chilly,and whole spices in thin coconut milk. One whistle will be enough. Open the lid when all pressure releases.
  2. Mash vegetables with the back of the spoon and cook again on medium low flame until it reduce to half.
  3. Add thick coconut milk, give a nice stir and immediately switch off the stove when it start to boil. (do not boil it.).
  4. Season with coconut oil and quarter teaspoon garam masala, mix well and keep covered for a few minutes.
  5. Serve with appam, idiyappam and chapati


Let us go to the step by step preparation of vegetable stew



1.  In a pressure cooker, take all the chopped veggies with onion, ginger, garlic, green chilly,and whole spices.


2.  Add salt to taste.




Add one cup of thin coconut milk and pressure cook it on high flame for one whistle. Open the lid when the pressure releases.


3.  Mash vegetables with the back of the spoon and cook again on medium low flame until it reduce to half.



 4.  Add thick coconut milk, give a nice stir and immediately switch off the stove while it start to boil. (do not boil).


5.  Season with coconut oil and 1/4 teaspoon garam masala,  Mix well and keep covered for a few minutes.

6.  Vegetable stew is ready. Serve with appam, idiyappam and chapati.



Note


  1. You can also add cauliflower, cashews and raisins.
  2. You can cook vegetables in pan method also. In that case use one and half cup of coconut milk.






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