Quick and Easy Vegetable Stew
I have never delved into stories behind a dish but I do find a lot of similarities between Kerala cuisine and Chettinad cuisine. We share a common love for Idiappam, Aapam, Puttu - to name a few; and among the accompaniments Stew is one such dish. 'Ishtew' as it is popularly known in Kerala is a preferred accompaniment to Aapam. Vegetables is again of your choice - it can be a combination of carrots, beans and peas or it can be made with just Potatoes. Simple. Spices are to individual taste and with the addition of tomatoes the stew is tangy as well. At home we like to serve it with any of the staples - Idli, Uthappam, Idiappam or Aapam.
Oil - 1 teaspoon
Onion - 1, small
Ginger - 1" piece, crushed
Green Chillies - 4 to 5, slit
Potatoes - 1, large
Mixed Vegetables - 1 cup
Tomato - 1, small
Curry Leaves - 1 sprig
Coconut - 1
Cashew - 5 pieces
Salt to taste
Slice the onions thinly. Peel the Potato and chop all the vegetables into bite sized cubes.
Heat oil in a pressure pan and add the onions, ginger and green chillies.
Stir fry on high heat for a minute and then add in all the other vegetables along with curry leaves.
Saute for a minute and add about 1/2 cup water.
Pressure cook on high flame for 1 whistle; simmer further for 3 minutes.
Allow pressure to subside and then open cooker.
Grate the coconut and grind it in a mixer jar along with cashew nuts and little water.
Strain and extract thick milk in a jar.
Add coconut milk into the cooked vegetables and simmer for 4 minutes along with salt to taste
The traditional way of making a Stew would be to cook the vegetables in thin and watery coconut milk, and the thicker milk is added at the very end, once the vegetables are tender - just before taking off heat.