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Vegetable Stew

  • 5servings
  • 30minutes

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Source: www.indian-recipes.co.inReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. chopped mixed vegetables (potatoes, carrots, cauliflower,

  2. 4 teacups medium onion(s) sliced

  3. 2 oil

  4. 4 tbsp

  5. 4 whole cloves

  6. 4 cinnamon stick(s)

  7. 1" green chilly slit

  8. 2 ginger cut into strips

  9. 2 tsp black peppercorns coarsely crushed

  10. 1 tsp

  11. coconut milk 2 cup(s) water 2 cup(s) A few curry leaves salt to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan on medium level till it is hot.

  2. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.

  3. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked.

  4. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 min.

  5. Serve hot with Appam.

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