Vegetable stew in coconut milk is a simple, easy to prepare and nutritious side dish. Its origins can be traced to Kerala, India.
Carrots – 2(diced)
Potatoes – 2(cut into small cubes)
Ginger – a 1/2 ” piece
Button onions – 8
Green chillies – 2
Milk of 1/2 coconut or Maggi coconut milk powder(using 1 sachet)
Method of preparation
Add diced carrots and potatoes to half a cup of water in a saucepan. Crush the ginger or finely grate it, then add it to the saucepan. Finely chop button onions and add it. Add curry leaves. Split green chillies and add these as well. Allow the mixture to boil. When the vegetables are cooked, add the coconut milk. Turn off the flame within a few minutes of adding coconut milk, else it may curdle.Keep the saucepan covered for some time.
This is a good accompaniment for appams or sweetened rice pancakes.
Note: Substituting button onions with the larger variety will make the stew taste entirely different. Button onions and curry leaves lend a unique and delectable flavor to the stew and must not be substituted.