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July 14, 2020

Mixed Vegetable Stew

4 Portions

Ingredients

  • Organic Mixed Vegetables (Carrot, Beans, Potato, Tomato, Ash plantains and snake gourd – 50g each)  – 300g
  • Raw mango, skinned – 5g
  • Green chillies, sliced – 8Nos
  • Grated coconut – 175g
  • Water – 100 ml
  • Green gram powder, roasted – 1 tsp
  • Turmeric powder – 1 tsp
  • Fresh curd – 300ml
  • Cashew nuts, ground  – 2 Nos
  • Cumin seeds  – 1 tsp
  • Roasted fennel powder –  1 tbsp
  • Coconut oil  – 3 tbsp
  • Curry leaves – Some
  • Salt  – To taste

Preparation Methods

  1. Wash, peel and cut all the vegetables into 2 cm pieces.
  2. Cook the vegetables with salt and enough water till tender and dry.
  3. Grind or blend grated coconut, green gram powder, cashew nuts, green chillies, fennel seeds with 100 ml water to a thick coarse puree. Combine with curd. Set aside.
  4. Heat 2 tbsp of coconut oil in a frying pan and fry the curry leaves. Set aside.
  5. Fold the curd mixture into the cooked vegetables and allow to simmer gently for 5-6 minutes over low heat (to prevent the curd from curdling).
  6. Add the curry leaves, fennel powder and a tbsp of coconut oil to the vegetable mixture. Cover for a few minutes, allowing the flavors to blend. Serve with rice.

 

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