Preparation Time : 20 minutes
cooking time : 20 minutes
Servings – 3 to 4 ppl
Ginger garlic paste – 2 tsp
green chilly – 3 nos
nut meg – 1/2 tsp scrapped
bay leaf – 2 medium size leaves
cashews – 7 nos
cinnamon – 2 small sizes
onion – 2 medium size
salt – as required
boiled vegetables – 1 cup
thin coconut milk – 1 1/2 cup
thick coconut milk – 3/4 cup
coconut oil – 2 tsp
Soak the cashew in the water for 20 minutes and grind in to smooth paste , then add this paste to thick coconut milk along with nutmeg powder . Then boil the needed vegetables and strain the water. And get ready with the chopped onion green chilly ginger garlic paste . plus thin coconut milk.
Now heat the kadai and add the oil once hot, add the bay leaf along with cinnamon and saute for 30 seconds. Then add the green chilly saute it then add the chopped onion saute till its half cooked, then add the ginger garlic paste and saute till raw smell goes.
Then add the boiled vegetables along with thin coconut milk. allow it to boil , once everything blend nicely, adjust the salt and add the thick coconut milk and give a nice stir , boil till the desire consistency occurred
It can be served for appam , idiyappam and to south indian dosai too. I made the stew lightly thicker , so i was able to take it with plain Rice.
- Usually vegetables are boiled in coconut milk , i do not want to add more coconut milk so i boiled and added, its your option to choose.
- I wanted light stew thats why increased the thin coconut milk to 1 1/2 cup . other wise usually people add equal proportion of thick and thin .
- Do add nutmeg its give extra flavor.
- You can also make stew with choosing only one veggie .