Cracking a coconut for the NEW YEAR !
Kerala Mixed vegetable stew- for JFI Coconut
Potatoes diced into cubes – 2 cups
Carrots cubed – 1 cup
Green beans cut into 1 cm length – ½ cup
Onions, cut square shaped pieces – 1 cup
Ginger chopped – 1 tbsp
Garlic minced – 1 tbsp
Cinnamon – 1 inch stick
Cloves – 3
Star anise – ½
Green chilly split lengthwise– 1
Black pepper, freshly ground – ½ to 1 tsp
Cardamom – 3-4 pods
Curry leaves – a sprig + 2-3 leaves
Oil (preferably coconut) – 1 1/2 + ½ tsp
Coconut milk (freshly squeezed or canned) – 1 ½ cups
Salt – to taste
Water -11/2 cup
Steam (~ for 5 minutes) or microwave (Mix with a tablespoon of water and a pinch of salt) green beans and carrots till tender. Heat 1 1/2 tsp oil in a thick bottomed pan, add cinnamon stick, one crushed pod of cardamom, star anise and cloves and fry for half a minute. Add onions, ginger, garlic, green chilly and a sprig of curry leaves, sauté with a pinch of salt till the onions are translucent. Add diced potatoes, mix well and pour in 11/2 cup of water and ½ cup of coconut milk. Cook covered in medium heat till the potato pieces are tender. Open the lid, add steamed vegetables, and stir in a cup of coconut milk. Sprinkle with remaining crushed cardamom and ground black pepper. Cook covered for 1-2 minutes. Turn off the heat. In a small bowl coat curry leaves with ½ tsp coconut oil, and slightly crush it with hand. Add it to the cooked stew, and keep the lid on for 5 more minutes. Open the lid, mix the stew and serve hot with appam, or bread.
* Green peas, cauliflower and other vegetables of your choice can be added to this stew.