Vegetable Stew << Back to Sattwic Foods

2 medium Potatoes, peeled and chopped
1 medium Carrots, peeled and diced
8 – 10 French beans, diced
1/4 cup Green peas
1 cup Cauliflower florets
1/2 fresh Coconut
2 Onions, sliced
5 – 6 Green chilies split lengthwise
2.5 cm Ginger, grated
10 Curry leaves
Salt to taste
1 tbsp. Coconut oil
1 inch Cinnamon stick
1 Cardamom
3 – 4 Cloves


Grate 1/2 coconut (fresh coconut). Add the coconut in mixie or blender with little water and make it into a fine paste. Pour the paste in a colander and squeeze the coconut paste to extract the milk. Keep this thick milk aside. Again in mixie or blender add the squeezed out coconut and add some more water and repeat the above process to extract coconut milk. This is the thin milk. Heat the oil in a pan and add the whole spices to it (cloves, cinnamon, and cardamom). Saute for 3-4 minutes. Add half of the curry leaves and the green chilies, all of the grated ginger and sliced onions. Fry till onions turn translucent and then add the chopped potatoes, 1 cup of water and thin coconut milk and salt. In the meanwhile, boil the chopped vegetables in 3/4th cup of lightly salted water till just cooked and keep aside. When the potatoes are soft and well cooked, add the cooked vegetables, rest of the green chilies and curry leaves and the thick coconut milk. Gently heat through for about 5 minutes, take off fire and serve with hot aappams.

Serves 6

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