Saturday, 12 June 2010
Vegetable stew is a great dish for many reasons. It can have a variety of veggies thereby providing a lot of the daily nutrition needed. It is a great combination with not just rice but also chapatti, dosa, adai. Most importantly, this recipe is so easy and quick to make.
The first time I wanted to make vegetable stew was using coconut milk. I was pregnant then and hence did not want to use the coconut milk powder (was trying to avoid overly processed food) and sent my husband on a mission to get coconut milk. Unfortunately almost all brands had some additive or the other and hence he didn’t buy any. I then had to adapt the recipe using coconut cream. Much later than that I found how I could make yummy stew without the coconut milk and here is how it is...
2-3 cups of mixed vegetables like carrot, beans, peas, potatoes, cauliflower
2-3 tablespoons coconut powder (or use a packet of coconut cream)
2 green chillies
1 teapsoon mustard seed
¼ teaspoon turmeric powder
1 red onion sliced
1 sprig curry leaves (optional)
1 teaspoon each Coriander and Cumin powder (optional)
1 inch ginger piece grated
In a wok or skillet add oil and once hot, add mustard seeds. After it crackles, add green chillies, turmeric powder, onions, asafoetida, curry leaves.
Boil the vegetables separately. Add them to the onions and add about half cup water.
Add coriander and cumin powder if desired.
Add the coconut powder. Also, to achieve a nice consistency, mash few potato pieces so the water thickens.
Allow to boil for 5 minutes or so. Season with salt and serve.
If you find the stew a little thick, add some hot water to it.