Kerala Style Vegetable Stew


Salads are great summer food and there are so many ways to shake them up…

INGREDIENT

  • 100 gms Potato
  • 100 gms Carrot
  • 50 gms French Beans
  • 3 tbsp Onion (finely chopped)
  • 2 tbsp Ginger (grated)
  • 2 nos Green Chilli
  • 5-6 leaves Curry Leaves
  • 1 nos Cinamon Stick
  • 3 pods Small green Cardamon
  • 2 nos Cloves
  • 1 cup Coconut Milk
  • 4 tbsp Cashewnut paste

METHOD

  1. Heat oil or ghee in a heavy bottomed saucepan. Add Oil, cardamoms, cloves and cinnamon and sauté for a few seconds. Add sliced onions, grated ginger and green chilies and sauté. Do not brown them.
  2. Add the diced carrots, French beans and salt. Sauté for 4 mints. Add ½ cup water and cover and cook for 6 mints.
  3. Add the coconut milk and continue to cook on low-medium flame till the vegetables are almost cooked. Mash a few potato cubes to thicken the gravy.
  4. Adjust salt, crushed black peppercorns, cashew nut paste, and thick coconut milk and curry leaves. Simmer without lid for 3-4 mints and turn off flame.
  5. Add Jeera and grind them, combine with curd and water into a smooth batter.
  6. Mix all the ingredients with salt and water to a thick consistency. Keep in a warm place to ferment (6 hours to overnight).
  7. Dilute batter with little water till it stays thick yet spreads evenly on tawa.
  8. Heat tawa. Ladle the batter and spread it into a circle using the back of the ladle or a large spoon. Gently grease batter with oil on the edges and the middle.
  9. Cook each side till the crust crackles and becomes golden. Serve immediately. Best eaten hot and crispy right off the tawa.
  10. Serve with your choice of filling.

Comments

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