Malabar Vegetable Stew

Simple, wholesome and healthy side dish which goes well with appam (hoppers) or most Kerala breakfast mains. Its subtle flavor, the aroma of the spices and the thick & creamy coconut milk makes it all just blend well and perfect! My Aunt often makes this when I and my cousins visit her place and after a course of appam and vegetable stew.. she surely won our hearts. :)!

Ingredients

-Mixed vegetables ( Carrot, Potato, Green Peas, Cauliflower, Broccoli). These would be the common 
 vegetables used for this stew, but you could vary the choice of vegetables to your preference. For this
 recipe I used 200g of mixed vegetables from packet

-Onion – 1, sliced finely

-Green chilly – 4-5

-Ginger & garlic – 1 tbsp each, crushed

-Thin coconut milk – 1 1/2 cup

-Thick coconut milk – 1/2 – 3/4 cup

- Cashew paste (for thicker gravy) : soak cashews (around 6,7) in hot water for 5-10 mins. Grind it into a smooth
  paste. Mix the cashew paste with the thick coconut milk

For seasoning

-Whole black pepper – 1/2 tsp

-Cinnamon – 1 piece

-Cloves – 3

-Cardamom – 3

-Curry leaves

-Coconut oil

salt to taste 

MethodHeat oil in a deep bottom pan  add the seasoning spices and let it spultter.
Add the onion, ginger and garlic, curry leaves and green chilly and saute for a few minutes till the onion becomes soft/transparent. Dont make the onions brown.
Add the mixed vegetables and stir well.
Add thin coconut milk and salt to taste, bring to boil, reduce heat.
Simmer and cook till vegetables are tender, it will take 10 mins approx.
Add thick coconut milk and cook for 5 more minute. To make the gravy very thick, I added 1 tbsp of cashew paste and remove from stove. (This step is optional)
Garnish with curry leaves fried in coconut oil or ghee  .

Serve with Hot Appams or Puttu.

 Enjoy :)!