Stew is basically a thick soup. Stews are made either veg or non-veg and in various flavors. This recipe is more closer to Kerala’s vegetable stew which has slight sweetness and creamy texture. You can chose the vegetables of your choice as add on. Coconut milk is very important as it gives a rich taste to the stew. The stew goes very well with appam as well as rice.
Ingredients
- 2 Tomato puree
- 1 medium Potato chopped
- 1/3 cup French beans chopped
- 1/3 cup Carrot chopped
- 1/3 cup Peas
- 1 tsp Ginger and Garlic paste each
- 1/2 cup Onion chopped
- 1/2'' Cinnamon Stick
- 3 Cloves
- Few curry leaves
- 2 tbsp Red beetroot shredded
- 1/8 tsp Turmeric powder
- 1 cup Coconut milk
- 2 Whole red chili or accoding to your taste
- Salt to taste
- 2 tbsp Oil or coconut oil
- 1 tsp Sugar
Instructions
- Blanch tomatoes in boiling water. Grind it in a grinder to make puree and strain using a big sev. Keep it aside. Heat oil in a kadhai at medium heat. Add cloves, cinnamon stick, red chili and curry leaves. Saute it for few sec then add onion, ginger-garlic paste, turmeric powder and little salt. Saute it for about 10-12 minutes until the onion turns golden brown. Add potatoes, beans, peas, carrot and beetroot and saute for 3 more minutes. Add tomato puree, sugar and saute for another 3 min.
- Add 1/2 cup water and coconut milk and simmer it between low to medium heat and allow it to cook till all the vegetable get soft. Stir it at regular intervals.
- Once done, turn off the heat. Leave it covered for some time.
- Delicious vegetable tomato stew is ready to be served.
- Serve along with appam.
Recipe Notes
Share this Recipe