Vegetable stew

Ingredients:

Potatoes           -  2 cut into small cubes

Green peas       - ½ cup

Carrot  - cut into small cubes    - ½ cup

Cauli flowerettes           - ½ cup

Salt to taste

Coconut oil       -2 tbsps

Mustard seeds  - ½ tsp

Cloves  - 4

Cinnamon stick -1 inch piece

Whole black pepper     - 6

Onion   - 1 large sliced

Ginger, finely chopped    - ½ tbsp

Green chillies          - 3 cut into pieces

Curry leaves     - 1 sprig

Water   - 1 ½  cups

Coconut milk    - 1 ½ cups

Method:

-         In a thick bottomed pan, pour 1 tablespoon of oil, add mustard seeds. When they splutter, add cloves, cinnamon, pepper, and then add and sauté the onion.

-         Add green chillies, cut ginger and curry leaves.

-         Add the vegetables and salt, stir for a few seconds and add water.

-         Cover the vessel and keep it for boiling on a medium flame for about 10 minutes. Check if potatoes are cooked.

-         Take the lid off and continue cooking till there’s very little liquid.

-         Add the coconut milk, stir and cook on low flame for a minute.

-         Add the coconut oil, mix and remove from fire.

-         Serve with vellappams or idiappams. Can go well with chapatis too.