Vegetable Stew

Ingredients

• • Potatoes (cubed) - 1 cup
• • Carrots (cubed) - 1 cup
• • Cauliflowers - 1 cup
• • Green peas - ½ cup
• • Salt - as required
• • Oil - 2 tablespoons
• • Cardamoms - 1 teaspoon
• • Cinnamon - 1 piece
• • Cloves - ½ teaspoon
• • Curry leaves - 1 sprig
• • Green chillies (slit) - 4
• • Ginger (cut into small pieces) - 1 teaspoon
• • Onions (sliced finely) - 1 cup
• • Coconut milk (thin) - 1 ½ cups
• • Coconut milk (thick) - ½ cup
• • Sugar - 1 teaspoon
• • Pepper - 1 teaspoon
• • Curry leaves - 1 sprig
• • Butter - 1 tablespoon
• • Cashew nuts - 1 tablespoon
• • Coconut oil - 1 tablespoon
• • Black pepper (powdered) - 1 teaspoon

Method

• 1. Pressure cook all the vegetables for one whistle.
• 2. Heat oil in a pan. Add cardamom, cinnamon, cloves and saute for a few seconds.
• 3. Add curry leaves, green chilly, ginger, onion and saute for a few minutes until the onion becomes soft and transparent.
• 4. Add cooked vegetables.
• 5. Add thin coconut milk and bring to boil by reducing the heat.
• 6. Simmer and cook till vegetables are tender.
• 7. Add thick coconut milk and cook for 5 more minutes and remove from fire.
• 8. Add sugar, grounded pepper and curry leaves.
• 9. Add coconut oil and butter fried cashew nuts.