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Saturday, February 29, 2020

Veg Stew

1 medium sized Carrot
20 - 25 Beans
2 medium sized Potato
1 cup soaked or fresh Green Peas
1 medium sized Onion
1/2 - 3/4 tsp Ginger Garlic paste
1/5 -2 cups fresh/frozen Coconut or 1.5 - 2 cups fresh Coconut Milk
Salt to taste
2 - 3 Cloves / Lavanga
5 - 8 Black Pepper / Kalu Menasu
1/4 inch sized Cinnamon / Dalchini
1 Bay leaf / Dalchini Ele
1/2 Ansi seed
1 - 2 Green Chillies
2 - 3 strands of Curry leaves
2 - 3 tsp Coconut Oil

Chop beans, carrot, potatoes into small pieces as shown in the picture below.

Add these chopped ingredients, soaked green peas in a pressure cooker add salt, around 1/2 cup of water and cook them well. (3 whistles).
Chop onion into medium sized thin pieces as shown in the picture below. Cut the green chillies into two halves.

Put oil in a pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in medium flame. Add all the dry masala ingredients, green chillies, curry leaves and fry them in low/medium flame for about 2 mins.

Add chopped onion and fry them for about 4-5 mins until onion is cooked.

Add cooked vegetable and mix them well.

Grind 2 cups of fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add around 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a vessel having cooked vegetables and bring them to boil.
Add thick coconut milk, salt and bring it to boil.  Keep the curry in low flame for about 2-3 mins.

Server hot. It goes well with Aappams, Chapathi, Roti etc.