|
|
|
Ingredients
|
|
|
Veg. Stew
Vegetables Required:
Carrots, Beans, Cabbage, Cauliflower,Peas, Potatoes – ¼ Kg each or as desired – the vegetables should be cleaned, washed & cut into 1” (Carrots, Beans, Potatoes) pieces lengthwise, & boiled with ¼ tspn Turmeric Powder, Salt to Taste, ½ tspn Pepper Corns, 4-6 Green Chillies slit in two or as desired; 8-10 Mint Leaves, 11/2 – 2 Tbspn. Chopped Corriander leaves; Whole Spices (Cloves 4, Cinnamon 1 big Pc. Cook till vegetables are boiled. Remove from Flame & keep aside.
Additional Ingredients Needed for the Gravy:
4-5 Tbspns Oil, Curry Leaves few; 2 Big Onions - Slice 1 Onion finely for frying (& slice the other Onion & keep separately, fry this sliced Onion separately till nice & brown & add it to the Coconut Scraping & grind), Ginger Paste ½ tbspn; Garlic Paste ¾ tabspn; Tomatoes 2 Big cut
into pieces. 1 tspn Vinegar; Coconut ¼ - ½ -Cup ground to a paste.
|
|
|
|
|
Method
|
|
|
In a Vessel add the Oil & fry the sliced Onion, Curry Leaves till Onions are brown, now add the Ginger & Garlic Paste & continue to fry on low flame till a nice smell comes, add the chopped tomatoes & fry for a few mins till tomatoes are soft, now add the ground Coconut & Onion paste stir nicely, add the cooked vegetables mixture, stir well, check for salt & let it bubble nicely, when required thickness is achieved remove from stove & add the Vinegar, mix well & serve with Rice/ Chappatti’s or Puri’s. If you do not want to use Vinegar you could use the Juice of a Lime instead. This Stew goes well with Sweet Mint Chutney & Plain Rice.
|
|
|
|
|
|
Contributed
by |
Pearl Subramanian
pms2403@yahoo.com |
|
|
